Coating is used to protect certain foods when cooking.
BROWNING
Achieved by careful selection of pan, fat and temperature.
TOSSING AND TURNING
Achieved by wrist and hand manipulation.
HOLDING
Holding allows food to be kept hot after being cooked.
Foods that are cooked Sauté must have a golden brown colour; this can only be achieved if the fat is very hot to start and gradually reduced after turning the food.
