F&N 203 – Day 7 – Sauté

KitchenStudy
  1. Each group of 4 students prepares a “Sauté Station” by assembling all the ingredients including prepared ingredients, cookware, tools and service ware at each cooking station.
  2. Each group of 4 students completes the following:

  • Professional Cooking, Gisslen, 8th ed.
    • Chapter 2, Sanitation and Safety
    • Chapter 3, Tools and Equipment
  • PowerPoints