Description

SautéingThis popular high-heat cooking method quickly adds flavor to your selections and versatility to your staff and students’ skill set. This section will help you:    * Learn the step-by-step process of sautéing    * Explore the art of finishing, garnishing, glazing, deglazing, and plating a sautéed item    * Discover how to “condition” your pan    * Prepare classic sautéed recipes – Veal Scallopine Marsala and Trout MeunièrePan-FryingIn this section you will explore the basics of pan-frying items ranging from vegetables to meats to poultry and:    * Get tips on how to apply proper batters to food for frying    * Learn the standard breading techniques    * Discover how to properly coated and pan-fried recipes include Pan-fried Vegetables and Southern Fried ChickenDeep-FryingWho isn’t occasionally seduced by the crisp crunch and savor of fried foods? In this section you will:    * Study the basics of deep-frying    * Learn the importance of coating to optimize flavor    * Maintain cooking fat for the best-tasting fried foods with the least amount of waste    * Learn how to prepare Tempura Vegetables and Breaded Shrimp    * Explore how to present different methods of placing food into hot oilStir-FryingGain the competitive edge on mastering this immensely appealing technique and learn how to make it work in your operation.    * Discover the proper cooking sequencing for stir-fried items    * Examine the importance of consistency in product size for this cooking method    * Learn the proper techniques for preparing Stir-fried Scallops—–Culinary Institute of America Collection:Culinary Boot CampDry Heat Methods Disc 1Dry Heat Methods Disc 2Moist HeatKnife CareKnife SkillsBasics of Baking Bread and Laminating DoughBasics of SaucemakingIf you have any others, please upload! Enjoy