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ACF Cooking Professional Exams

Category - Culinary

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To boil a small quantity of wine, stock, or other liquid with the cooking juices of a roasted or sautéed item to make a sauce is to?

pincer
de glaze
slurry
degraisser

Explanation

ANSWER: B - When making a dish and adding a small quantity of wine, stock, or another liquid to release the flavors stuck to the bottom of the pan, the term for this practice is called to “de glaze”.

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