Goals
Distinguish the 4 roasting methods: skip, broil, roast and fry. Learn how to choose the right mode according to the food to be processed.
program
To saute: to quickly return, on high heat and with the help of a fatty substance of the small voluminous foods in a frying panGrill: cook a food by exposing it to the action of a direct heat, on a ribbed plate (a grill) Roast: cook meat or poultry with a fatty substance by direct dry heat in the oven or on the spitFrire: cook a food by dipping it in a bath of hot fat
location
EHTL (Luxembourg Hotel and Tourism School)
19, rue Joseph Merten
L-9257 diekirch
luxembourg
Automagically translated from French
Ecole d'Hôtellerie et de Tourisme du Luxembourg
19
Rue Joseph Merten Luxembourg
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