FOOD PROCESSING AND PRESERVATION
THERMAL PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Fry
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Au gratin
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Sauté
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Casein
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Detailed explanation-1: -Sautéing 101. Sauté refers to cooking high and dry-using a small amount of fat to cook food quickly in a piping-hot pan.
Detailed explanation-2: -stir-fry. To cook quickly in a small amount of fat by tossing cut-up foods in a wok or pan with spatulas or similar implements. Similar to sauté, except the pan is stationary.
Detailed explanation-3: -Stir-frying is a fast and fresh way to cook. Simply toss and turn bite-sized pieces of food in a little hot oil in a wok over high heat, and in five minutes or less, the work is done. Vegetables emerge crisp and bright. Meats are flavorful, tender, and well seared.
Detailed explanation-4: -A Saute Pan, for example, is used for sautéing, a stovetop cooking technique from the French tradition in which ingredients are cooked in a small amount of fat over moderate heat. A traditional Saute Pan has a large surface area and relatively low walls to encourage browning.