Analytical chemistry focuses on the chemical composition and function of matter from CHEMISTRY 11-B at Brighton High
The word saute (sautÃ© pronounced-SAW) tay refers to a form of-dry heat cooking that uses a very hot pan and a small amount of fat to cook the food very. Quickly like other-dry heat cooking, methods sauteeing sautÃ©eing browns'the food s surface as it cooks and develops complex flavors. and aromashe word saute (sautÃ© pronounced-SAW) tay refers to a form of-dry heat cooking that uses a very hot pan and a small amount of fat to cook the food very. quickly
A complimentary, bite-sized portion of food served before a meal or between courses in a restaurant. Origin of amuse-bouche. French : amuse, third person present indicative of amuser, to amuse (from Old French, to cause to muse; see amuse) + bouche, mouth (from Latin bucca, cheek).