Title: Demonstrate sautéing.
Course: Culinary Arts II (16052-II) > Section: Applying Advanced Food Preparation Techniques

Demonstration should include

- defining the term sautéing–a dry-heat cooking method in which foods (typically meats, poultry, and fish) are cooked quickly over high heat in a pan with a small amount of fat
- identifying when it is appropriate to sauté food, including why sautéing is used for tender/delicate products that cook quickly in a small amount of fat.

Process/Skill Questions:

Thinking

- What foods are associated with sautéing?
- How does equipment affect sautéing?
- What skills are needed to prepare products to be sautéed?

Communication

- What does the phrase conditioning the panmean?
- How does one determine when a sautéed product is done?
- What is the difference between pan frying and sautéing?

Leadership

- What procedures are needed for sautéing?
- What factors should be considered when deciding to sauté?
- What are nutritional considerations for sautéing food?

Management

- What equipment is needed for sautéing?
- What products are appropriate for sautéing?