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Unit 17: Saut é ing

Unit 17: Saut é ing. Quick, hot cooking for poultry, tender meats, seafood, and vegetables. What Is Sautéing?. To cook foods fast in a small amount of fat From the French verb sauter, meaning to “jump” Adapted in a wide variety of dishes

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Unit 17: Saut é ing

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  1. Unit 17: Sautéing Quick, hot cooking for poultry, tender meats, seafood, and vegetables American Culinary Federation: Culinary Fundamentals.

  2. American Culinary Federation: Culinary Fundamentals.

  3. What Is Sautéing? • To cook foods fast in a small amount of fat • From the French verb sauter, meaning to “jump” • Adapted in a wide variety of dishes • Incorporates the flavorful drippings in a skillet known as fond • Is an “à la minute” process American Culinary Federation: Culinary Fundamentals.

  4. Equipment • Slope-sided pans or sauteuse • Heavy gauge for thicker foods, thinner for thinner foods • Pan should have a flat surface, long handles • Correct size • Spatulas, spoons, strainers, tongs, cutting boards, holding containers American Culinary Federation: Culinary Fundamentals.

  5. Ingredients • Portion sizes of tender cuts of meats, fish, and poultry • Trim to remove any fat or connective tissue • Pound to an even thickness • Dry the surface • Lightly dust with flour to prevent sticking and promote even browning American Culinary Federation: Culinary Fundamentals.

  6. Cooking Ingredients • Oils or combinations of oils and fats with higher smoke points • Seasonings, appropriate to the dish • The correct grand sauce, if appropriate, a deglazing liquid, aromatics, finishing ingredients including thickeners and a garnish • Deglaze liquids can be the correct wines, juices, or stock American Culinary Federation: Culinary Fundamentals.

  7. The first step, before cooking, is to get the mise en place ready, including equipment, hand tools, food, work space, warm serving dishes Preheat the pan and cooking medium with a minimal amount of fat (always) Add the main ingredient, heavy end and presentation side down first Turn carefully with tongs, a fork, or a spatula Technique American Culinary Federation: Culinary Fundamentals.

  8. Cook until done; you might need to start adding other ingredients Deglaze, reduce, and plate Or remove the main ingredient, deglaze, add what ever ingredients you need to Finish the sauce Set the plate up Different items will require slight alterations to the process Evaluate the dish Technique (continued) American Culinary Federation: Culinary Fundamentals.

  9. Evaluating • Appearance, doneness, flavor and seasoning, sauce, and presentation • Evaluation is based on establishment’s own standards, HAACP, or other considerations • For fat limitations, you may opt for juices with no fat or a coulis instead of a roux-based sauce • Always cook with a minimal amount of fat American Culinary Federation: Culinary Fundamentals.

  10. The Basic Principles of Sauté • Searing, the first stage • Sweating and smothering, common steps in some preparations • Browning, done for many moist applications as the first step • Can be a finish step for pasta, steamed vegetables, potatoes • Deglazing and a pan sauce • Garnish American Culinary Federation: Culinary Fundamentals.

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