Read the text on the “Chapter 1 / Exercise 7”. Then answer the questions below.
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Question 1 of 4
1. Question
Q1 – How is food cooked during sautéing?
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Question 2 of 4
2. Question
Q2 – What is the purpose of cutting food to a uniform thickness and size when sautéing?
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Question 3 of 4
3. Question
Q3 – What types of fat can be used for sautéing?
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Question 4 of 4
4. Question
Q4 – What is the difference between a skillet and a sauté pan?
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