A) Spanish
B) Italian
C) French
D) German

A) Cooked, heated
B) Fried, seared
C) Sliced, diced
D) Jumped, bounced

A) Radiation
B) Induction
C) Convection
D) Conduction

A) To make the dish look more elegant
B) To provide a large surface area for fast cooking
C) To prevent the fat from burning
D) To save money on ingredients

A) Searing only browns the surface
B) Searing is done at a lower temperature
C) Sautéing uses no oil
D) Sautéing uses larger cuts of meat

A) It does not melt
B) It has no flavor
C) It is too expensive
D) Milk solids cause it to burn quickly

A) Clarified butter
B) Salted butter
C) Whipped butter
D) Cultured butter

A) A low boiling point
B) A strong fragrance
C) A high smoke point
D) A thick consistency

A) To allow steam to escape
B) To minimize the use of utensils
C) To ensure the pan stays cool
D) To keep the food hot for longer

A) Roast
B) Boil
C) Bake
D) Stew

A) Straight and vertical
B) Flared and rounded
C) Thin and fragile
D) Deep and sloped

A) The food browns too quickly
B) The food fries rather than slides
C) The food becomes too dry
D) The food stays cold

A) The food burns immediately
B) The fat becomes toxic
C) The fond disappears entirely
D) The pan temperature drops

A) Covering the pan with a lid
B) Freezing the pan quickly
C) Deglazing the pan residue
D) Adding more fresh oil

A) They have low sides to facilitate movement
B) They have multiple handles
C) They have detachable handles
D) They are made of heavy lead