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SAUTE TERMINOLOGY AND TECHNIQUE - PowerPoint PPT Presentation
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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
- 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
- Lighter gauge material to transfer heat quickly
- Must be heavy enough to retain heat
- Spatulas and spoons
- Cutting boards/ holding containers
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
- Searing
- Develops flavor and color
- Sweating and Smothering
-moderate heat and stirring to keep in motion
- Browning/ Pincage
