Answer to Question 1
In order to begin the discussion of the rules of sauting, it is relevant to look at
the meaning of the word saut. It means a little jump which on first glance
might not exactly explain the process of sauting. But, when coupling the
meaning of the word with the fact that items to be sauted are usually cut into
smallish, uniform pieces; the heat in the pan in which the items will be sauted
should be somewhat high before putting the items to be put in the pan; and a
minimal amount of fat or oil is usedall of which could cause a little jump in the
items being sauted.
The first rules of saut are uniform, somewhat small pieces of items to be sauted
and a pan which is pre-heated with a small amount of fat or oil added to it. The
item to be sauted should be patted dry of moisture to have a better seal on the
item after cooking. It could be seasoned first with salt and pepper and may be
coated with flour to create a crisper exterior. Each side of the item being sauted
must be cooked the same. Generally the cooking of the first side down in the pan
will take the longest. The item should not be turned until it has browned. The
cooking should be fairly quick on both sides, around 3 minutes per side. Once
sauted the items can be removed from the pan and placed on paper towels to
soak any excess fat. If desired, a pan sauce can be made to accompany the
sauted item.
Answer to Question 2
TRUE
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