Deglazing (cooking)

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/deglazing-cooking

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the historical significance?An ancient practice evolved from resourcefulness to a refined culinary art
2. What is the modern relevance?Essential for creating complex sauces, gravies, and enhancing overall dish flavor
3. What is deglazing in cooking?Deglazing is a cooking trick that turns the sticky, browned bits stuck to a pan into a tasty liquid that can become a sauce.
4. Why do cooks add liquid to a hot pan?When a liquid is added to a hot pan, it loosens the browned bits so the flavor stays in the dish instead of being thrown away.

Fond: Browned food residue adhering to a pan after cooking, rich in flavor compounds.
Maillard Reaction: A non-enzymatic browning reaction between amino acids and reducing sugars, creating complex flavors and aromas.
Solubility: The ability of a substance (solute) to dissolve in another substance (solvent) to form a solution.