Sautéing and Frying

KitchenStudy/ReadingInstructor Resources

Part I: Safety, Sanitation and Knife Skills, con’t.

Hand-Washing
Kitchen/Station Set-Up
Mise en Place
Knife Skills
- Each student completes the following:
  - Classic or Precision Knife Cuts:
    - 1 carrot julienne
    - 1 carrot brunoise
    - 1 carrot batonnet
    - 1 carrot macédoine (Small Dice)
    - 1 onion julienne (Use for Caramelized Onion)
  - Additional knife skills:
    - 1 citrus supreme

Part II: Frying (Deep and Shallow)

Each student completes the following:
- Prepare 1 recipe Clarified Butter
- Prepare 1 serving Pan-Fried Cutlets (Shallow Fry)
- Prepare 1 serving French Fries (Double-Fry Method)
Each group of 4 students completes the following:
- Deep Fried Chicken (Marinate the chicken for at least 1-hour)
- Beer-Battered Onion Rings
  - Rémoulade

Part III: Sauteing

Each student completes the following:
- Prepare, 1 serving Caramelized Onions
- Prepare 1 serving, Zucchini Sauté Provençale
- Prepare 1 serving, Sautéed Mushrooms
- Prepare 1 serving, Chicken Piccata
- Prepare 1 serving, Sautéed Chicken and Mushrooms with Sun-dried Tomatoes and Farfalle Pasta .Note: This recipe prepares 4 servings. As a group gather your mise en place and then portion into 4 separate servings. Then each person cooks one serving.

Read:

“Ch. 18 Sautéing, Pan Frying, and Deep Frying.” The Professional Chef. 9th ed.
“Ch. 10 Dry Goods Identification.” The Professional Chef. 9th ed.
“Ch. 23 Cooking Potatoes.” The Professional Chef. 9th ed.
Perfect Fried Chicken

Videos:

Review:

Day 6 PowerPoint
Day 6 PowerPoint

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Chef Demonstration:

“How to set up a Mis en Place
Examples of practice cuts
How to separate an egg
How to get Mayo Emulsion started
How to plate lettuce salads
How to plate non-lettuce salads”

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