Shallow Frying/ Deep frying

What methods of Frying come under Shallow frying?

• Sauté

• Stir fry

• Shallow frying

• Griddle

• All of the above

What temperature do you blanch Chips at?

• 110c

• 130c

• 160c

• 180c

When shallow frying is the product?

• Fully Immersed in oil

• Cooked in small quantity of oil

What temperature should the oil be to crisp and colour your chips?

• 180-190c

• 160-170c

• 190-200c

• 150-160c

Which of The answers below should you do when deep frying?

• Never over fill the fryer with oil or food

• Don’t allow oil to smoke

• Place food in carefully to avoid splashing

• Ensure foods are dry/without excess water

• Don’t store anything above the fryer

Tick the answers you feel are an advantage of using shallow frying as a method of cookery?

• Quick method of cookery

• No loss of soluble nutrients

• Good colour

• Adds variety to menu

Tick the answers you feel are a disadvantage to using shallow frying as a method of cookery?

• Food absorbs fat and changes nutritional value

• Food needs to be looked after

• Can generally only be used with more expensive cuts of meat

What the quality points we look for in a Deep fried ring donut?

• Cooked thoroughly

• Crisp on the outside and light one fluffy on the inside

• Not greasy

• Good flavour

• Golden brown in colour

Which of the points below do you need to do to look after your oil?

• Don’t overheat your oil

• Regularly remove debris from oil between batches

• Don’t contaminate oil with salt or sugar

• Clean fryer and strain oil regularly

• Avoid foods with excess water

Which of these points do you need to do when Deep frying

• Allow oil to cool to at least 50c before straining and cleaning fryer

• Never put hot oil into plastic containers

• Keep sleeves rolled down when deep frying

• Don't walk around crowded kitchens with pans of hot oil

• Ensure you have the correct fire fighting equipment