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: 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