Unit 610 - Shallow & Deep Frying

What methods of Frying come under Shallow frying?

• Sauté

• Stir fry

• Shallow frying

• Griddle

• All of the above

Which shallow frying method would be suitable for this food item?

• Saute

• Griddle

• Stir fry

When shallow frying the food item is?

• Fully Immersed in oil

• Cooked in small quantity of oil

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

• Cooked correctly

• Crisp outside texture

• Not greasy

• Good flavour & golden colour

• Good flavour & pale in colour

When deep frying the food item is?

• Fully submerged in oil

• Cooked in small quantity of oil

Select the following steps to making chips.

• Cut chips & remove moisture

• Blanch chips in heat oil at 130c , remove & drain

• Blanch chips in heated at 160 - 165c, remove & drain

• Place back in hot oil at 200c, until crisp in texture

• Place back in hot oil at 185 - 190c, until crisp in texture

To give an enhanced & consistent ........... you should identify which way in the pan a fillet of fish should be.

Which shallow frying method would be suitable for this food item?

• Saute

• Griddle

• Stir fry

When cooking a stir fry it is important that you toss the vegetables?

• To prevent it from burning

• To achieve an even glaze

• To cook evenly

• All of the above

A fillet of ............... would be a suitable food item for shallow frying (meunière)