Sample interview questions: Can you explain your understanding of different cooking methods, such as braising, sautéing, or roasting?
Sample answer:
Braising, sautéing, and roasting are all essential cooking methods that every line cook should be familiar with.
Braising is a slow cooking method that involves searing the food first and then simmering it in a liquid at a low temperature for an extended period. This method is commonly used for tougher cuts of meat or vegetables that require time to become tender. The searing step helps to enhance the flavor and create a beautiful brown crust on the food, while the slow simmering allows the flavors to meld and develop. It’s important to choose the right liquid for braising, such as stock, wine, or a combination, to infuse the food with flavor throughout the cooking process.
Sautéing, on the other hand, is a quick cooking method that involves cooking food rapidly in a small amount of fat over high heat. This technique is often used for smaller pieces of meat, poultry, or vegetables that require a short cooking time. Sautéing allows the food to retain its natural flavors, colors, and textures while creating a delicious caramelized exterior. It’s crucial to ensure that the pan is hot enough before adding the ingredients to prevent them from becoming soggy or overcooked. Properly controlling the heat and continuously tossing or stirring the food while sautéing are key to achieving evenly cooked results.
Roasting is a dry… Read full answer