© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 17: Sautéing Quick, hot cooking for poultry, tender meats, seafood, and vegetables

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. What Is Sautéing? To cook foods fast in a small amount of fat From the French verb sauter, meaning to “jump” Adapted in a wide variety of dishes Incorporates the flavorful drippings in a skillet known as fond Is an “à la minute” process

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Equipment Slope-sided pans or sauteuse Heavy gauge for thicker foods, thinner for thinner foods Pan should have a flat surface, long handles Correct size Spatulas, spoons, strainers, tongs, cutting boards, holding containers

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Ingredients Portion sizes of tender cuts of meats, fish, and poultry Trim to remove any fat or connective tissue Pound to an even thickness Dry the surface Lightly dust with flour to prevent sticking and promote even browning

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Cooking Ingredients Oils or combinations of oils and fats with higher smoke points Seasonings, appropriate to the dish The correct grand sauce, if appropriate, a deglazing liquid, aromatics, finishing ingredients including thickeners and a garnish Deglaze liquids can be the correct wines, juices, or stock

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Technique The first step, before cooking, is to get the mise en place ready, including equipment, hand tools, food, work space, warm serving dishes Preheat the pan and cooking medium with a minimal amount of fat (always) Add the main ingredient, heavy end and presentation side down first Turn carefully with tongs, a fork, or a spatula

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Technique (continued) Cook until done; you might need to start adding other ingredients Deglaze, reduce, and plate Or remove the main ingredient, deglaze, add what ever ingredients you need to Finish the sauce Set the plate up Different items will require slight alterations to the process Evaluate the dish

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Evaluating Appearance, doneness, flavor and seasoning, sauce, and presentation Evaluation is based on establishment’s own standards, HAACP, or other considerations For fat limitations, you may opt for juices with no fat or a coulis instead of a roux-based sauce Always cook with a minimal amount of fat

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. The Basic Principles of Sauté Searing, the first stage Sweating and smothering, common steps in some preparations Browning, done for many moist applications as the first step Can be a finish step for pasta, steamed vegetables, potatoes Deglazing and a pan sauce Garnish