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?

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What is Stir Frying?

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Stir Frying Vs Sauteing

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​Breading Food

This section is on how to bread food items . ​

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)