Day 3 Heat & Doneness (The Science You Can Feel)

LESSON 03

Title: Day 3 — Heat & Doneness (The Science You Can Feel)

Video Block

Double-click here to add a video by URL or embed code. Learn more

Downloads:

Learning Objectives

• Understand conduction, convection, and radiation in cooking.

• Control heat during sautéing (preheat, fat, crowding, browning).

• Practice seasoning and tasting with intention.

Instructor Demo (20–30 min)

• Preheat test: shimmer, sizzle, steam vs sear.

• Crowding demo + browning fundamentals.

• Salt timing: before vs after.

Hands-On Lab / Practical (2–3 hrs)

• Vegetable sauté flight:

  1. crowded pan

  2. correct spacing

  3. steam then sauté
     Compare results.

• Seasoning ladder: taste → salt → taste → acid (as available)

Written Work (10–20 min)

• Heat notes worksheet (Handout C)

• Seasoning log notes in journal

Reading (The Food Lab)

• Heat control, Maillard/browning, sauté technique (edition varies)

Assessment / Standard to Pass

• Produces one correctly sautéed vegetable with good color and proper seasoning.

• Maintains pan safety and clean-as-you-go.

What to Submit (Virtual Students)

• Short video (30–60 sec): show pan preheat test + final veg.

• 3 bullets: what changed between crowded vs spaced pan.