After an item is sautéed and before the pan is deglazed, you should _________.
A) degrease the pan
B) season the pan
C) add the prepared sauce
D) dredge the food items with flour

Question

Quizplus · Accepted Answer

Degreasing the pan is important after sautéing and before deglazing because it removes excess fat, which can make the sauce greasy. Deglazing is meant to lift the fond (browned bits) from the pan with a liquid, enriching the sauce's flavor, not to incorporate excess fat.

After an Item Is Sautéed and Before the Pan Is