Which of the following statements about pan-frying is true? a. your choice of cooking fat won't affect the flavor of the result. b. portion-sized or smaller pieces can't be properly pan-fried. c. the selected pan should hold a single layer of food items. d. food preparation by pan-frying is always home-style cooking.

The correct answer is option C. The selected pan should hold a single layer of food items.

Explanation:

First, to fry we need a pan. The frying action is very efficient to be able to cook thin cuts of meat and preserve its good taste.

You can achieve a dry-fry, or sear, and a shallow-fry, Depending on the amount of oil we use and the cutting of meat.

To get a good frying result we need the pan to be large and can contain food in a single layer. The best cuts of meat for frying are tender, such as medallions or steaks and we must choose sunflower, safflower or olive oil to make the fry come out good.

a chromatic scale uses the twelve tones of the octave, while a regular scale only uses eight, or seven different notes (as the first note is played twice)

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