SAUTE and STIR FRYING

​What is name of the dish in the picture above? ​

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What is this?

SAUTE AND STIR FRYING

By Vogal Williams

TODAY'S OBJECTIVES

BY THE END OF THIS LESSON STUDENTS WILL BE ABLE TO

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1. Define the terms stir frying and saute using open ended questioning techniques with 80% accuracy.

2. List the ingredients used in stir- frying and sauteing using closed ended techniques with 80% accuracy.

3. Select the tool used in stir-frying and sauteing using open ended questioning techniques with 70% accuracy.

4. Describe at least three (3) step in the sauteing and frying process using open ended questioning with 70% accuracy.

5. ​Report the coating process used by a chef on a recorded video with 90% accuracy

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What is Sauteing?

Replace this with a sub-header that can be in multiple lines. ​

Multiple Choice

What does the word Saute mean ?

• To Jump

• To Sit

• To Walk

• To Fly

Multiple Choice

Which Foods are Suitable for Sauteing ?

• Meat only

• Seafood only

• High moisture vegetable only

• Meat

  Seafood

  and High Moisture vegetables

Fill in the Blanks

To prepare food items for sauteing : ________ _________

Open Ended

Watch the video of How to Saute Scallops

Select 3 (three) Kitchen smarts

Fill in the kitchen smart below

You have 5 ( five) minutes

What is Stir Frying?

Replace this with a sub-header that can be in multiple lines. ​

Open Ended

Define the term Stir Frying ?

Multiple Choice

What type of ingredients can be Sauteed ?

• Tender Meats

• Tough meats

Home

Open in new tab

Copy link

Open Ended

Watch the video then select at three (3) tips for stir frying food.

Place answers below . You 10 mins

Stir Frying Vs Sauteing

​Some text here about the topic of discussion.

Draw

Fill in the 3 pros an 3cons of stir frying and sauteeing.

​Breading Food

This section is on how to bread food items . ​

Open Ended

Watch the video crispy and juicy .

Select 3 tips for breading food

You have 10minutes

At the end of the lesson We were able to: ​

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1. Define the terms stir frying and saute using open ended questioning techniques with 80% accuracy.

2. List the ingredients used in stir- frying and sauteing using closed ended techniques with 80% accuracy.

3. Select the tool used in stir-frying and sauteing using open ended questioning techniques with 70% accuracy.

4. Describe at least three (3) step in the sauteing and frying process using open ended questioning with 70% accuracy.

5. ​Report the coating process used by a chef on a recorded video with 90% accuracy

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Hos/Tour | Food Prep

Methods of Cooking (Dry)