Describe the steps in making a potato gratin

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Reference no: EM133013233

Unit Twenty-Eight: The Technique of Sauté: Beef (or Red Meat)

Please define in your own words the following:

Key Terms Sauce Chasseur medaillion(s) beer batter Orly style
Gratin dauphinois

Study Questions

1. What must be done to the surface of a red meat item before it is placed into a hot sauté pan? Why?

2. Explain how to produce a Chasseur sauce after cooking a portion of sautéed beef.

3. Describe the steps in making a potato gratin.

4. Why should the potato slices for the gratin not be soaked in water before adding to the cream?

5. Detail the ingredients and procedure for producing a beer batter?

6. Why is it important to keep the batter cold after it's made and while it's being used?

7. Explain how to prepare and pan-fry a vegetable coated in batter.

Reference no: EM133013233

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