Understanding Stir-Fry Techniques

What is the French term that explains the most important step in making a stir-fry?

• Mise en scène

• Mise en place

• Mise en route

• Mise en forme

Why are veggies and meats cut uniformly for a dish?

• To enhance the flavor

• To ensure even cooking

• To make the dish look colorful

• To reduce cooking time

What is the standard heat to use when cooking a stir-fry?

• Low heat

• Medium heat

• High heat

• Simmer

True or false: Sesame oil is a standard stir fry cooking oil.

• True

• False

True or false: Stir-fry means healthy in Chinese.

• True

• False

True or false: Hoisin sauce is a spicy/bitter Chinese condiment.

• True

• False

True or false: Hoisin and soy sauce are made from the same ingredient.

• True

• False

True or false: Cornstarch is a standard flavor to add in many stir-frys.

• True

• False

What is the aromatic base that begins many stir-fry's?

• Carrots, onions, celery

• Soy sauce, hoisin sauce, sesame oil

• Garlic, ginger, chile

• bell pepper, onion, celery

What is the primary reason for using high heat in stir-frying?

• To burn the ingredients

• To cook the ingredients quickly

• To make the dish spicy

• To reduce the oil content