Glencoe Visual Showcase Culinary Essentials. Cut poultry into thin slices or flatten it with a meat mallet prior to cooking. Sauté Poultry 1 Glencoe Visual.

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Presentation transcript:

Glencoe Visual Showcase Culinary Essentials

Cut poultry into thin slices or flatten it with a meat mallet prior to cooking. Sauté Poultry 1 Glencoe Visual Showcase Heat a small amount of fat in a pan. The fat must be hot before adding the poultry. Dredge the poultry in seasoned flour. Lay it into the hot fat, presentation side down. 2 3

Cook until the presentation side is golden brown. Then, turn the poultry over and cook until the product is well Sauté Poultry 4 Glencoe Visual Showcase done. Check the internal temperature.

You can finish some sautéed dishes by deglazing the pan with liquid to make a flavorful pan juice or sauce. Sauté Poultry 5 Glencoe Visual Showcase

End of Glencoe Visual Showcase