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2 cards from this section. Quick, good the night before a test.
What does sautéing involve?
Think about cooking quickly!
What type of pan is recommended for sautéing?
Consider the surface area.
What is the primary cooking method used in sautéing?
Think about the type of fat used.
True or False: Sautéing retains more nutrients than deep frying.
Consider the amount of oil.
You have a selection of vegetables that can be sautéed, including broccoli, carrots, and spinach. Create a sauté recipe that maximizes flavor while minimizing nutrient loss. Describe the cooking steps and the rationale behind your choices.
Consider the order of adding vegetables for the best texture.
Compare the nutritional outcomes of sautéing vegetables versus boiling them. What factors influence the nutrient retention in each method?
Focus on the mechanism of nutrient loss during cooking.
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