Questions for Discussion

List four advantages of roasting at a low temperature.

What is the purpose of basting?

Which steaks require the highest broiler temperature, thick ones or thin ones? steaks to be cooked rare or steaks to be cooked well done?

Why is it important not to overload the pan when sautéing foods?

What is meant by the term presentation side?

What is the difference between simmering and submersion poaching?