Pan Frying

1. With a properly heated pan, ingredients will always slide around easily as soon as they are added to the pan.

• a)  True
• b)  False

2. Which pan containing oil is ready for cooking?

• a) 
  
• b) 
  
• c) 
  

3. It is recommended that oils with high smoking points be used when pan frying.

• a)  True
• b)  False

4. The water test cannot be performed in:

• a)  cast iron pans.
• b)  copper pans.
• c)  non-stick pans.
• d)  both a) and c).
• e)  all of the above.

5. Which image demonstrates the proper cooking technique?

• a) 
  
• b) 
  

6. When pan frying, the amount of oil added forms a thin film plus about a teaspoon that pools on the side. The remaining teaspoon is:

• a)  excessive and should be discarded.
• b)  appropriate and will keep the pan from getting dry.

7. Pan frying is a dry heat cooking method.

• a)  True
• b)  False

8. When conducting the water test to see if a metal pan has been heated properly, the water should be:

• a)  wiped dry to prevent the oil from splattering.
• b)  wiped dry to prevent the water from steaming the food.
• c)  left to evaporate.

9. When adding ingredients to a hot pan and hot oil, they should always be placed away from you.

• a)  True
• b)  False

10. Foods that are wet when added to a hot pan:

• a)  will not brown nicely.
• b)  will cook evenly due to the added moisture.
• c)  steam.
• d)  both a and c.

11. The purpose of pan frying is to cook foods quickly and evenly while creating a flavorful, brown crust.

• a)  True
• b)  False

12. For the best results, excess moisture should be patted dry from ingredients prior to pan frying.

• a)  True
• b)  False

13. Knowing how to control the temperature of a pan will:

• a)  help you cook food without burning its crust.
• b)  help you properly cook food all the way through.
• c)  achieve a golden crust.
• d)  all of the above.

14. When placing certain foods into a pan, they are laid presentation side-down because:

• a)  this prevents sticking.
• b)  the first side always gets the best color.

15. When pan frying, overcrowding the pan will cause the food to:

• a)  stick, boil or steam.
• b)  prevent it from caramelizing nicely.
• c)  lower the pan’s temperature rapidly.
• d)  prevent a good sizzle.
• e)  all of the above.

16. Non-stick pans are not ideal for creating sucs.

• a)  True
• b)  False

17. If the oil smokes profusely when it is added to the pan, you should:

• a)  remove the pan from the heat to let cool.
• b)  just continue cooking.
• c)  remove the pan from the heat, let it cool briefly, and then carefully wipe out the oil and start again.

18. The advantage(s) of using stainless-steel pans when pan frying is (are):

• a)  durability.
• b)  light in weight.
• c)  easy to clean.
• d)  they create great sucs.
• e)  all of the above.

19. To properly heat a metal pan, it’s best to:

• a)  heat the pan quickly over very high heat.
• b)  heat the pan gradually over medium to medium-high heat.

20. Adding cold oil to a cold metal pan and then heating it up will prevent foods from sticking.

• a)  True
• b)  False

21. In French, the caramelized bits left behind in a pan after cooking are called sucs.

• a)  True
• b)  False

22. Cold foods lower the temperature of the pan, prevent even browning and prolong cooking times.

• a)  True
• b)  False

23. Which pan below is at the perfect temperature to add oil?

• a) 
  
• b) 
  
• c) 
  

24. For the best results, thicker ingredients should be pan fried over high heat and thinner ingredients should be pan fried over low heat.

• a)  True
• b)  False