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WorksheetsShallow Frying/ Deep frying
Total questions: 10
Worksheet time: 10mins
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
