Red Seal Cook Practice Exam

What technique involves adding liquid to a pan to dissolve residual food particles after cooking?

1. Reduction

2. Deglazing

3. Sautéing

4. Brining

The correct answer is: Deglazing

Deglazing is a cooking technique that involves adding liquid to a hot pan after cooking, which helps to loosen and dissolve the browned bits of food, known as fond, that are stuck to the bottom. This is typically done after sautéing or searing meat, where the natural sugars and proteins caramelize and create flavorful residues in the pan. When the liquid—often wine, stock, or water—is added, it interacts with these particles, helping to lift them off the surface. This process not only cleans the pan but also incorporates these rich flavors into sauces and gravies, enhancing the overall dish. The technique is fundamental in creating depth and complexity in cooking, as those residual bits are packed with flavor and contribute to the final taste profile of the meal.