CHILD DEVELOPMENT PEDAGOGY

Detailed explanation-1: -Sautéing is a dry heat method of cooking food that uses a small amount of oil or fat in a shallow pan over relatively high heat.

Detailed explanation-2: -Sauteing. Sauteing is performed over a burner in a hot, shallow pan and uses a small amount of oil or fat to coat food for even browning. This method cooks foods very quickly so it’s best to keep the food moving by tossing or flipping. Saute is a French word that translates to “jump".

Detailed explanation-3: -Sauté is a dry-heat cooking method, which involves cooking a small amount of fat in a hot pan while tossing ingredients around. For this technique to be successful, it is very important to get the pan hot before adding the fat in it, whether it be with butter or oil.

Detailed explanation-4: -Wet heat is also a low-fat cooking method because little or no added fat is needed. Meats, fish, white-meat poultry and vegetables cook well when prepared with wet heat.

Detailed explanation-5: -Pan Frying Pan-frying is cooking food in a hot pan with enough fat that it comes up about half an inch up the side of the pan, partially submerging the food in the fat. During pan-frying, the food must be flipped halfway through the cooking.