Demonstrate sautéing.

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?