1. q: when panfrying, meat is brown on both sides with___________. (vii-307)
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1. Q: When panfrying, meat is brown on both sides with___________. (VII-307)
1. Q: When panfrying, meat is brown on both sides with___________.
A: A small amount of fat.
2. Q: When or how often is meat turned when panfrying?(VII-307)
2. Q: When or how often is meat turned when panfrying?
A: Occasionally (as opposed to once in panbroiling)
3. Q: What meat and poultry cuts are suitable for panfrying?(4) (VII-308)
3. Q: What meat and poultry cuts are suitable for panfrying?
A: 1.cuts made tender by pounding, scoring, cubing or grinding; 2. Bone-less and bone-in poultry parts; 3.turkey tenderloin; 4. Steaks and cooked meats
4. Q:When panfrying, what does smoking indicate?(VII-309)
4. Q:When panfrying, what does smoking indicate?
A: Smoke indicates meat and fat burning or breaking down. The temperature is too high.
5. Q:In deep fat frying, meat is ___________ in fat.(VII-311)
5. Q:In deep fat frying, meat is ___________ in fat.
A: immersed
6. Q:What is the suitable temperature range for deep frying?(VII-312)
6. Q:What is the suitable temperature range for deep frying?
A: 350-360 degrees F depending on the size of the pieces and whether it is cooked or uncooked meat.
7. Q:When deep frying, a __________ should be used unless the meat is cooked in an automatically controlled fryer.(VII-312)
7. Q:When deep frying, a __________ should be used unless the meat is cooked in an automatically controlled fryer.
A: frying thermometer
8. Q: How much meat can be fried at one time?(VII-313)
8. Q: How much meat can be fried at one time?
A: Use only a single layer of meat in the frying basket at one time.
9. Q:What is the consequence of adding too much meat to the deep fryer? (VII-313)
9. Q:What is the consequence of adding too much meat to the deep fryer?
A: The oil temperature will fall and the meat will not be browned or crisp.
10. Q:What can be used to strain fat for reuse in the deep fat fryer? (VII-314)
10. Q:What can be used to strain fat for reuse in the deep fat fryer?
A: Cheese cloth or a filter
11. Q: Where and how should fat for reuse be stored? (VII-314)
11. Q: Where and how should fat for reuse be stored?
A: Covered in the refrigerator
12. Q:Stir frying is a variation of the pan frying method of cooking ______ food in a small amount of ______. (VII-315)
12. Q:Stir frying is a variation of the pan frying method of cooking ______ food in a small amount of ______.
A: sliced; fat
13. Q: In stir frying, meat is often combined with ____________. (VII-315)
13. Q: In stir frying, meat is often combined with ____________.
A: quick cooking vegetables
14. Q: What is usually used in stir frying?(VII-315)
14. Q: What is usually used in stir frying?
A: A skillet or a wok
15. Q: Boneless meat can be _________ __________ to facilitate thin slicing.(VII-316)
15. Q: Boneless meat can be _________ __________ to facilitate thin slicing.
A: Partially frozen