American Culinary Federation (ACF) Certification 2025 – 400 Free Practice Questions to Pass the Exam

The purpose of deglazing in cooking is to dissolve the browned bits that remain stuck to the bottom of a pan after sautéing or searing meat or vegetables. This technique enhances the flavor of a dish, as those browned bits, known as fond, have concentrated flavors from the caramelization process. When liquid—such as wine, broth, or vinegar—is added to the hot pan, it helps lift the fond off the surface, allowing it to be incorporated into sauces or gravies. This method not only deepens the taste of the dish but also contributes to a more complex flavor profile.

The other options focus on different cooking techniques rather than the specific process of deglazing. Preparing ingredients for baking involves pre-cooking preparations, marinating meats is about flavoring and tenderizing, and sautéing vegetables is a technique for cooking them evenly, but none of these relate to the particular approach of extracting and utilizing flavors from the pan.