Question

When preparing a sauce for grilled or broiled meats, you will __________. a) Deglaze the pan b) Prepare it in advance c) Avoid the use of salsas and relishes d) All of these

Answer 1

When preparing sauce for grilled or broiled meats, deglazing the pan is the correct technique. It involves adding liquid to the pan to incorporate the flavorful bits into the sauce.

Step-by-step explanation:

When preparing sauce for grilled or broiled meats, you will deglaze the pan. This technique involves adding a liquid, like stock or wine, to the hot pan that was used to cook the meat, stirring to scrape up the browned bits from the bottom. These bits, or fond, are flavorful and will enhance the sauce. It is a common process in sauce-making that enriches the flavor profile of dishes. As for the other options, preparing sauces in advance is entirely possible depending on the recipe, and the use of salsas and relishes is not universally avoided but rather is a matter of personal preference or specific recipe requirements.

Learn more about Deglazing