How to Sweat Ingredients

1. Sweating is ideal when:

• a)  making light-colored dishes.
• b)  you want to build flavor at the beginning of a dish.
• c)  you want to extract and concentrate flavors.
• d)  all of the above.

2. You must never cover the pan with a lid when sweating vegetables.

• a)  True
• b)  False

3. Below are two sauces which include onions, leeks and cream. What likely happened to the one on the right?

• a)  The cream was slightly burned.
• b)  The mirepoix was slightly browned or caramelized.
• c)  The green parts of the leeks were used.

4. When sweating vegetables, butter should not be used as it can easily burn.

• a)  True
• b)  False

5. The technique of sweating is the last step used to build flavor in a dish.

• a)  True
• b)  False

6. The purpose of sweating is to release the flavor of mirepoix and to form color.

• a)  True
• b)  False

7. If making a garlic-infused cream sauce or soup, how should you proceed with the garlic in this video?

• a)  Add a bit of water to cool it down and stop the browning.
• b)  This garlic is burnt. Discard it and start over.
• c)  Proceed with the recipe. There is nothing wrong with this garlic.

8. Sweating is generally used at the beginning of cooking to:

• a)  extract flavor from mirepoix.
• b)  concentrate flavors.
• c)  build the first layer of flavor in the dish.
• d)  all of the above.

9. When sweating, which video demonstrates the proper sizzling sound?

• a) 
  
• b) 
  

10. Vegetables should be sweat over:

• a)  medium heat.
• b)  medium to medium-high heat.
• c)  high heat.
• d)  low heat.

11. When sweating, the mirepoix should ideally be cut:

• a)  quite small.
• b)  into large chunks.
• c)  it doesn’t matter.

12. Caramelized ingredients affect both the flavor and color of a dish.

• a)  True
• b)  False

13. When sweating vegetables, you should use just enough fat to lightly coat them.

• a)  True
• b)  False

14. If the mirepoix starts to color during the sweating process, you can:

• a)  turn the heat down.
• b)  add a teaspoon of cold water.
• c)  add more oil.
• d)  a and/or b

15. When sweating large vegetables, the flavor will not be completely extracted during cooking because the outside will be fully cooked before the inside is done.

• a)  True
• b)  False

16. Sweating is the ________ dry-heat cooking method.

• a)  fastest
• b)  gentlest
• c)  least important