e.

(4) To make the browned surface hard to digest.

PAN-BROILING

1. Definition:

Pan-broiling is an imitation of broiling and is a method of cooking on a
hissing-hot, metal surface.

2. Rules for pan-broiling:

(1) Have a hot fire.

(2) Heat the pan or metal surface until it
hisses when touched with water.

(3) Lay the food in compactly, and turn
constantly until the entire surface is seared.

(4) Place the pan in a gentle heat and cook the
food to the centre, turning occasionally.

(5) Time the cooking to the thickness of the
food--one inch cooks rare in ten minutes.

(6) Serve at once, as in broiling.

3. Effects of pan-broiling:

The same as in broiling.

SAUTEING

1. Definition:

Sauteing is a method of cooking in which the heat reaches the food
through a smoking-hot, greased surface.

2. Rules for sauteing:

(1) Heat the pan enough to melt the fat.

(2) Put in just enough fat to keep the food
from sticking, and let it run over the surface
of the pan, and get smoking hot.

(3) Put in the food and let it brown on one
side, then turn it and brown the other side.

(4) Serve on a hot dish.

3. Effects of sauteing:

(1) To sear the surface of the food.

(2) To brown the surface and develop a
delicious flavour, while cooking to the centre.

(3) To make the surface slightly fat-soaked
with fat which has been very highly heated.

(4) To make the surface indigestible.

BAKING

1. Definition:

Baking is a method of cooking in which the heat is brought to the food
through the confined heat of an oven.

2. Kinds of ovens:

(1) Slow.

(2) Moderate--white paper browns in ten minutes.

(3) Hot--white paper browns in five minutes.

(4) Very hot--white paper browns in one minute.

3. Rules for baking:

(1) Heat the oven according to the recipe.

(2) Put the food in the oven, usually on the
lower shelf, to get an under heat first, then
toward the last of the cooking, set it on the
top shelf to brown.

(3) Watch carefully during the baking, but in
opening the oven door, be gentle and quick.

(4) If the oven gets too hot, set a pan of col