Which term would you use to remove browned bits from a pan by adding liquid and scraping?

• A. Deglaze
• B. Dredge
• C. Fold
• D. Braise

Answer: (A)

Deglazing is the technique of adding liquid to a hot pan to loosen and lift the browned bits (fond) left from searing or sautéing. Those flavorful residues cling to the pan, and pouring a splash of liquid—stock, wine, or water—and scraping with a spatula dissolves them, creating a flavorful base for a pan sauce. The other terms describe different ideas: dredge means coating food in flour or breadcrumbs before cooking to develop a crust; fold is a gentle mixing method used to incorporate ingredients without deflating air; braise refers to cooking food slowly in liquid, usually covered, as a method rather than the action of lifting fond from the pan.