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:
      • Additional knife skills:
        • 1 citrus supreme

Part II: Frying (Deep and Shallow)

  1. Each student completes the following:
  2. Each group of 4 students completes the following:

Part III: Sauteing

  1. Each student completes the following:


  • “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





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