FOOD PROCESSING AND PRESERVATION
DRYING AND DEHYDRATION
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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To brown or cook food in a small amount of fat.
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Simmer
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Stir
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Whip
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Saute
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Fry
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Explanation:
Detailed explanation-1: -Fry – A method of cooking food that uses a small amount of oil or fat in a shallow pan over relatively high heat.
Detailed explanation-2: -Sauté refers to cooking high and dry-using a small amount of fat to cook food quickly in a piping-hot pan. The word sauté means “jump” in French, and indeed, making the food flip in the pan is a key part of the technique, so that it’s not sitting for too long in one spot.
Detailed explanation-3: -Browning is a cooking process for quickly cooking the surface of meat to give it color, crusty texture, and flavor. It involves cooking with a small amount of fat at relatively high heat. This is an important step in braising meats or pressure cooking.
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