How to Sauté

1. Food that is sautéed is usually done:

• a)  quickly over low heat.
• b)  slowly over high heat.
• c)  quickly over high heat.
• d)  slowly over low heat.

2. Mushrooms should be cooked over _______ heat most of the time and should be seasoned at the _______ of cooking.

• a)  low / beginning
• b)  low / end
• c)  high / beginning
• d)  high / end

3. Starchy vegetables should be sautéed over high heat during the entire cooking time.

• a)  True
• b)  False

4. Foods that are sautéed should be cut roughly the same size.

• a)  True
• b)  False

5. When sautéing, the food should not be:

• a)  overly cold.
• b)  frozen.
• c)  wet.
• d)  all of the above.

6. When sautéing, it’s best to use a:

• a)  straight-sided pan.
• b)  pan with sloped sides.
• c)  large, cast-iron pan.

7. Sautéed food should always be browned and caramelized.

• a)  True
• b)  False

8. High water content vegetables should be cooked over high heat and seasoned at the ______ of cooking.

• a)  beginning.
• b)  middle.
• c)  end.

9. When sautéing, pan toss the food as often as possible to obtain color on all sides.

• a)  True
• b)  False

10. When sautéing, food should be cut into ______ pieces.

• a)  small or bite-sized
• b)  medallions or large

11. It’s best to sauté with oil that has a high smoke point.

• a)  True
• b)  False

12. After food has been sautéed, the sucs, if any, can be deglazed.

• a)  True
• b)  False

13. Which video demonstrates the proper method for sautéing proteins?

• a) 
  
• b)