1. Q: When panfrying, meat is brown on both sides with___________.
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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?

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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? with___________.

A: Occasionally (as opposed to once in panbroiling)



3. Q: What meat and poultry cuts are suitable for panfrying? panfrying?(4)

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? panfrying?(4)

A: Smoke indicates meat and fat burning or breaking down. The temperature is too high.





6. Q:What is the suitable temperature range for deep frying? panfrying?(4)

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? the meat is cooked in an automatically controlled fryer.(VII-313)


8. Q: How much meat can be fried at one time? the meat is cooked in an automatically controlled fryer.

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?

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?

A: Cheese cloth or a filter



11. Q: Where and how should fat for reuse be stored? fat fryer?

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 ____________.

A: quick cooking vegetables



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


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