Standards of Quality for Sautéed Items

Appears in

Published 2014

The item should be cooked to the desired degree of doneness. Items cooked well done should still be juicy, not overcooked and dry.
The surface of the food should be evenly browned, with no burned spots and no pale, unbrowned spots.
The item should retain its correct, natural shape and not be curled due to uneven cooking. It should appear plump and juicy, not shrunken.
The flavor of the seasonings should be balanced so that they enhance the flavor of the main item and not overpower it. The amount of salt added should be just enough, not too much.
The caramelized flavor of seared or browned foods should be well developed, but there should be no scorched or burned flavors.
All added ingredients should be cooked properly so that there are no raw flavors.
The sauce should be well seasoned and flavorful.
The sauce should be properly thickened (by added thickeners, by reduction, or both), neither too thin nor too thick.
There should be enough sauce so that each bite of the main item can be moistened with a little of the sauce.
The sauce should have an attractive and appropriate color.
Main item, garnish, and sauce should be served hot on a clean, hot plate.
All elements, including sauce, should be arranged on the plate in a neat, attractive fashion. The main item should be most prominent and not covered by other ingredients.

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