Practice Quiz

Red Seal Cook

Category - Meat and Poultry

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What is the key difference between pan-frying meats and sautéing meats?
  1. Pan-frying is used on larger cuts and there is less heat involved
  2. Pan-frying is used on smaller cuts and there is more heat involved
  3. Pan-frying is used on less tender cuts
  4. Sautéing is used on less tender cuts than pan-frying
Explanation
Answer: A - Pan-fried meats are typically larger than meats that are sautéed, however they should be equally tender. Pan-frying uses more fat and lower heat than sautéing and typically pan-fried meats are breaded. Similar principles of pan-frying are applied to deep-fat frying.
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