Reference no: EM133013227
Unit Twenty Four: The Technique of Sauté: Chicken
Please define in your own words the following:
Key Terms fines herbes deglazing fond suprême sauté
dusting/dredging escalope scallopini
pan sauce à la minute doré butterflied pounded reduction glace
Study Questions
1. Explain the technique for producing a sauté.
2. What will happen to the item if the pan is not hot when the item is placed in it?
3. Why are the amount of surface area and the depth of the pan important when sautéing?
What is the result of a pan that is too large? Too small?
4. What type of items (proteins, cuts of protein and vegetables) are best suited for sautéing?
5. What size and shape of protein is best suited for sautéing?
6. Why is the portion of protein often pounded when preparing for cooking this way?
7. What must be done to the surface of a portion of protein before it is placed into a hot sauté pan?
8. Give three reasons why some sautéed items are dusted with flour before cooking.
9. Describe the technique for determining the doneness of sautéed items.
10. What does "à la minute" mean? Why is this term used in relation to sauce?
11. Which side of the protein should be placed down in the pan first, and why?
12. How is the amount of fat needed to sauté be affected when sautéing a floured item?
13. Though sauté is considered a high heat cooking method, please explain why the heat of the pan must be carefully monitored and adjusted during the cooking process of the protein and the preparation of its sauce.
14. Define "fond" and explain why it is important to sautéing.
15. Name three liquids that may be used to deglaze the fond in preparation of a pan sauce for a sautéed item.
16. How should a sautéed item be hot held while sauce is being made prior to plating?
17. How should a sautéed item be reheated before plating?
18. How does glace make the sauté method more efficient in restaurant service?
19. Why is the pan sauce typically served under the sautéed item?
20. Does a sautéed item need to rest before serving, and how should it?
21. In reference to cooking with direct heat, explain what the term "doré" means.