Saute terminology and technique
Download
1 / 6

SAUTE - PowerPoint PPT Presentation


  • 472 Views
  • Updated On :

SAUTE TERMINOLOGY AND TECHNIQUE. Saute. Saute High heat, small amount of fat “To jump” Quick-cooking method compared to moist heat Considered À la Minute technique Affects flavor, texture, color. Equipment for Saute. Equipment Saute pan, or sauteuse Good flat surface with sloped sides

loader
I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
capcha
Download Presentation

PowerPoint Slideshow about 'SAUTE' - ivanbritt


An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
Saute terminology and technique l.jpg

SAUTETERMINOLOGY AND TECHNIQUE


Saute l.jpg
Saute

  • Saute

    • High heat, small amount of fat

    • “To jump”

    • Quick-cooking method compared to moist heat

    • Considered À la Minute technique

    • Affects flavor, texture, color


Equipment for saute l.jpg
Equipment for Saute

  • Equipment

    • Saute pan, or sauteuse

      • Good flat surface with sloped sides

      • Lighter gauge material to transfer heat quickly

      • Must be heavy enough to retain heat

    • Spatulas and spoons

    • Cutting boards/ holding containers



Principles of saute l.jpg
Principles of Saute

  • Heat pan and cooking medium

  • Add the main item

    • Presentation side

  • Turn when sugars caramelize and item browns

  • Deglaze pan

  • Add sauce and finish


Basic principles of saute l.jpg
Basic Principles of Saute

  • Searing

    • Develops flavor and color

  • Sweating and Smothering

    -moderate heat and stirring to keep in motion

  • Browning/ Pincage