1. Culinary: Dry Heat Cooking I Art to come Turkey picture

2. Sautéing Definition: Cooking in a small amount of fat at a high temperature Food must be naturally tender

3. Sautéing: Food Selection Items to be sautéed should be: Tender Portion-sized or small pieces Cooked to order

4. Types of Food Suitable for Sautéing Beef, veal, pork, poultry, and game Seafood High-moisture vegetables Pre-cooked vegetables and potatoes

5. Appropriate Oils and Fats for Sautéing Stable fats suitable for high temperature Small amounts of fat are used Examples include: –Clarified butter –Neutral-flavored oil –Rendered fats

6. Liquids for Deglazing Wine Stock Cognac or liqueur Fortified wine Water

7. Sautéing Sauce Liquid Base for the Sauce Jus lié of the appropriate flavor Meat glaze Vegetable coulis or purée

8. Sautéing Optional Components Aromatics to flavor the sauce Finishing ingredients Garnishing ingredients

9. Sautéing Equipment Pan selection –Sautéuse –Sautoir Select the proper pan size

10. Sautéing Procedures Prepare food items for sautéing Sear items Finish larger items on stovetop Remove items from the pan and reserve Degrease the pan Deglaze with liquid Form sauce Plate or pan and serve sauce over the main item

11. Nutritional Information for Sautéing Food Use a well-seasoned or nonstick pan; no fat needed Use herbs and spices to reduce the amount of salt Serve with light, flavorful sauces Use low-fat/low-calorie liquids to deglaze Use arrowroot or cornstarch to thicken sauce

12. Pan Frying Items are usually coated with breading or batter The amount of fat used should cover the bottom 1 / 4 to 1 / 3 of the product Pan-fried items can be completely cooked during the frying process or finished in an oven Definition: Cooking method where food items are partially submerged in fat or oil

13. Pan Frying Food Selection Items to be cooked by pan frying are: Tender Portion size or smaller

14. Suitable Food Items for Pan Frying Veal Chicken Pork Seafood Vegetables/starches Pre-prepared items

15. Pan Frying Ingredients Standard breading mise en place –Product –Flour –Egg wash –Breading agent –Pan for finished product

16. Pan Frying: Oils and Fats Cooking medium –Fat or oil should be able to reach a high temperature without breaking down or smoking Appropriate fat and oil –Clarified butter –Neutral flavored oil –Olive oil –Rendered fat

17. Pan Frying Optional Components Filling Stuffing

18. Pan Frying Equipment Tong, kitchen fork, skimmer, and spider Holding or finishing pans Setup to blot or drain items after frying Heated plates Sautoir

19. Pan Frying Equipment —continued Select a sautoir of an appropriate size Cooking medium should come 1 / 4 to 1 / 3 up the sides of the food The pan and the cooking medium have reached the proper temperature when a faint haze is noticeable

20. Pan Frying Procedures Heat oil to appropriate temperature Add the main item to the pan in a single layer Fry the food on the first side until it is well browned Turn the item and cook to desired doneness Remove the item and finish in an oven, if necessary Drain the item on absorbent paper Season and serve with appropriate sauce/garnish

21. Additional Pan Frying Information Fat should be the correct amount and proper temperature Items should be cooked as close to serving time as possible Separate sauces are typically used Fat laden with burned food particles should be discarded

22. Pan Frying: Things Not to Do Don’t cook items ahead and hold Don’t deglaze the pan to make a sauce

23. Deep Frying Food item is almost always given a protective coating Items should be completely cooked when removed from the fryer Two major methods of deep frying –Basket method –Swimming method Method used is dependent on the size of the product and type of coating Definition: Cooking method where food items are completely submerged in hot fat or oil

24. Deep Frying Food Selection Items to be deep fried should be: Tender In small pieces that can be completely cooked by the time the coating achieves the proper browning

25. Food Items Suitable for Deep Frying Vegetables White meat or poultry Seafood Potatoes Cheeses Cooked meat preparations

26. Deep Frying: Types of Coating Standard breading Tempura Française: flour Anglaise: flour, egg wash, and bread crumbs Batters: plain or beer

27. Deep Frying: Breading Product to be breaded Flour Egg wash Breading Finished product

28. Deep Frying: Batter Product to be battered Flour Batter Deep-fat fryer Finished product

29. Deep Frying: Oil and Fat The fat or oil should be able to reach a high temperature without breaking down Neutral-flavored oil Rendered fat such as lard

30. Enemies of Deep-Frying Fat High temperature and prolonged heating Free fatty acids Moisture Exposure to air Certain metals Salt Food particles

31. Indicators That Frying Fat Needs Changing Low smoking point Foaming Color of product is off, darkens quickly Product absorbs excess fat Product cooks too slowly Resin forms on top Flavor of product changes Unpleasant odor

32. Deep Frying Optional Components Stuffing Sauce

33. Deep Frying Equipment Thermostat controlled deep-fat fryer Skimmer Draining rack and absorbent paper

34. Deep Frying Procedures Heat fat to the proper temperature Coat products with desired coating Add main item to the hot fat Turn items during frying, if necessary Remove main item and finish in oven, if necessary Blot food with absorbent paper towel Season and serve with appropriate sauce and garnish

35. Deep Frying Procedures —continued Fat must be hot or food will absorb excess grease Fat should be skimmed frequently Fat should be strained daily Type of fat used will influence flavor of food Turn down heat when fryer is not in heavy use Cover fryer when not in use and keep clean

36. Deep Frying: Things Not to Do Don’t salt food over fryer Don’t overload baskets with food items Don’t fry uncoated meat such as bacon or sausage Don’t use fat that has broken down or is excessively dark

37. Grilling and Broiling Quick technique that uses portion-sized or small pieces of meat, poultry, or fish Definition: Grilling and broiling use dry heat without fat and oil

38. Grilling and Broiling: Food Selection Items to be broiled or grilled should: Be tender Have intermuscular fat content Be individually portioned Suitable main items include: Meat Seafood Vegetables

39. Grilling and Broiling: Marinades The purpose of marinating is to: Preserve food Flavor food Tenderize food

40. Grilling and Broiling: Components of Marinades Acid: tenderize, preserve, and flavor Aromatics: flavor Oil: preserve, flavor, and protect Salt: preserve and flavor Vegetables: flavor

41. Grilling and Broiling Equipment Broiler –Conventional gas –Electric Grill –Gas –Charcoal –Hardwood

42. Grilling and Broiling Procedures Thoroughly clean and preheat grill Season main item; marinate or brush with oil if necessary to prevent sticking Place main item on grill Turn item 90˚ to produce crosshatch marks Turn item to cook completely and to desired doneness

43. Grilling and Broiling Procedures —continued Thin items are cooked at high heat, as quickly as possible Medium-thick items are started on high heat and can be finished on a cooler area Thick items are started on high heat and can be finished on a sizzle platter in the oven Food should be broiled at the last possible moment Keep broiler clean at all times

44. Grilling and Broiling: Things Not to Do Don’t pierce meat with a fork during cooking Don’t cook food ahead of time

45. Grilling and Broiling Nutrition Tips Cooking food on a grill allows rendering fat to drip from food Flavor food with low-fat marinade Vary wood used for grilling to add unique flavor Use herbs and spices for seasoning Serve with simple, flavorful accompaniment

46. Roasting Suitable for cuts of meat, and poultry, and some seafood items larger than a single portion Definition: Roasting is cooking by dry heat while frequently basting with fat

47. Roasting: Food Selection Items to be roasted should be: Tender Well marbled

48. Suitable Food Items for Roasting Beef, veal, lamb, or pork Game (furred or feathered) Poultry (land or water) Seafood (specific types) Vegetables

49. Roasting: Sauce Preparation Thickeners for gravy or jus lié –Flour mixed with the fat released by the food to form a roux –Arrowroot or cornstarch diluted in cold liquid –Prepared roux

50. Roasting Optional Components Filling Caul fat or fatback for barding Additional aromatics Garnish or finishing ingredients

51. Basic Procedure for Roasting Season, stuff, and marinate main item and sear over direct heat or hot oven Elevate item in a roasting pan Roast item uncovered until desired internal temperature is reached For pan gravy, add mirepoix to the roasting pan during final hour

52. Basic Procedure for Roasting —continued Let roasted item rest before carving Prepare pan gravy in roasting pan Carve main item and serve with appropriate gravy or sauce

53. Additional Roasting Information Meat that renders a lot of fat should be placed on a rack to prevent contact with fat and juice Temperature of the oven must be regulated to suit the kind and size of meat being roasted Type of roasting pan varies according to amount of meat or poultry to be roasted, its size, whether or not a rack is used, and spacing of the oven shelves

54. Additional Roasting Information —continued Roasts should have a resting period before carving Roasts should be sliced across the grain Baste roast with fat drippings from pan

55. Roasting: Things Not to Do Don’t pierce roast when turning or removing from oven Don’t cover roast during cooking Don’t use higher heat than necessary during roasting Don’t add liquid during roasting

56. Temperatures for Roasting Meat High heat (375˚F to 475˚F) Feathered game* Domestic poultry* Water fowl* Smaller cuts of red meat* *depending on market form

57. Temperatures for Roasting Meat —continued Moderate heat (325˚F to 350˚F) Meat* Poultry* Game* *depending on market form

58. Temperatures for Roasting Meat —continued Low heat (275˚F to 300˚F) Red meat* Feathered game* Domestic poultry* Water fowl* *depending on market form

59. Temperatures for Roasting Meat —continued Controlled heat (200˚F to 250˚F) Larger cuts of red meat* White meat* Domestic poultry* *depending on market form

60. Testing Roasted Items for Doneness Stem thermometer (bi-metallic) –Check temperature for desired doneness Time-/Temperature-to-weight ratio –Check chart to determine how long, at what temperature

61. Degrees of Doneness for Meat and Poultry Red meat Rare Medium Medium well Well done

62. Roasting Nutrition Tips Flavor food with marinades Use herbs and spices for seasoning Serve with jus or jus lié Trim excess fat before cooking Roast meat on a rack