quit
COOKING METHODS (9 of 25)
Hospitality and Catering
SHALLOW FRYING (4 of 4)

Saute (2 of 2)

sauteeing vegetables
Time And Temperature Control
Foods that are cooked saute usually have a light golden brown colour or finish. This is only achieved if the fat, oil or butter is hot enough to colour quickly. The heat can be reduced once the food is coloured and cooked.

Techniques Associated With Saute
Proving Is the heating and oiling of a pan to prevent food sticking during cooking.
Coating Used to protect certain foods when cooking.
Browning Achieved by the careful selection of pan, fat and temperature.
Tossing & turning Achieved by wrist and hand manipulation.
Holding Allows food to be kept hot after being cooked.
Draining Allows surplus fat to be absorbed by kitchen paper prior to service.
Definition & Purpose Shallow Fry Stir Fry Griddle Saute