To dissolve the glaze on the surface of a pan after cooking, you would perform what?

• A. Deglaze
• B. Deep fry
• C. Concasse
• D. Coulis

Answer: (A)

Deglazing is the technique used to dissolve the glaze and the browned fond left on a pan after cooking. By adding a small amount of liquid to a hot pan and scraping with a spatula, you loosen those caramelized bits and lift them into the liquid, creating a flavorful pan sauce. Liquids such as wine, stock, or water are commonly used to dissolve the glaze and form a cohesive sauce.

Other terms don’t fit because deep frying involves cooking in hot oil, not lifting glaze from a pan. Concasse refers to roughly chopping or crushing vegetables, typically to prepare for sauces. A coulis is a smooth purée of fruit or vegetables used as a sauce, not the step of dissolving glaze from the pan surface.