Which term means to remove the bits of food on a pan after cooking usually with some type of liquid?

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Multiple Choice

Which term means to remove the bits of food on a pan after cooking usually with some type of liquid?

Explanation:
When you’ve finished searing or cooking in a pan, the browned bits that stick to the bottom are flavorful remnants called fond. The process of adding a liquid—like wine, stock, or water—and scraping the pan to loosen and dissolve those bits is called deglazing. This creates a flavorful liquid that can be reduced into a rich pan sauce or gravy, tying the dish together with the meat’s flavors. Blend, dredge, and beat describe other cooking techniques (mixing to smooth texture, coating before cooking, and vigorous mixing, respectively) and don’t refer to lifting those pan residues after cooking.

When you’ve finished searing or cooking in a pan, the browned bits that stick to the bottom are flavorful remnants called fond. The process of adding a liquid—like wine, stock, or water—and scraping the pan to loosen and dissolve those bits is called deglazing. This creates a flavorful liquid that can be reduced into a rich pan sauce or gravy, tying the dish together with the meat’s flavors. Blend, dredge, and beat describe other cooking techniques (mixing to smooth texture, coating before cooking, and vigorous mixing, respectively) and don’t refer to lifting those pan residues after cooking.

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