Listen to the information about sautéing again. Then match the words in the box with their definitions.
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Question 1 of 4
1. Question
Q2 – Why is it important to dry meat and vegetables before sautéing?
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Question 2 of 4
2. Question
Q3 – What is the purpose of deglazing a pan?
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Question 3 of 4
3. Question
Match the words with the phrases below.
Sort elements
- Thickness
- Ingredients
- Tossing
- Flipping
- Evaporation
- Steam
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the distance between two points or surfaces
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the substances or components that are used in a recipe
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flipping food in the air with a utensil
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turning food over quickly with a utensil
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the process of turning a liquid into a gas
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the mist of water vapor that is produced when water boils
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Question 4 of 4
4. Question
Q1 – Why is it important to cut food into small, thin, uniform pieces when sautéing?
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Grading can be reviewed and adjusted.Grading can be reviewed and adjusted. -