saute terminology and technique
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SAUTE TERMINOLOGY AND TECHNIQUE

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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

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Presentation Transcript
saute
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 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
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
Basic Principles of Saute
  • Searing
    • Develops flavor and color
  • Sweating and Smothering

-moderate heat and stirring to keep in motion

  • Browning/ Pincage