frying terminology and technique
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FRYING TERMINOLOGY AND TECHNIQUE

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FRYING TERMINOLOGY AND TECHNIQUE. FRYING. Fry Pan-frying Shallow-frying Deep-frying . Equipment for Frying. Equipment Sautoir/Rondeau Correct amount of oil Straight sides to eliminate spills Deep-fryer Saute pan. Ingredients for Frying. Principles of Frying.

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Presentation Transcript
frying
FRYING
  • Fry
    • Pan-frying
    • Shallow-frying
    • Deep-frying
equipment for frying
Equipment for Frying
  • Equipment
    • Sautoir/Rondeau
      • Correct amount of oil
      • Straight sides to eliminate spills
    • Deep-fryer
    • Saute pan
principles of frying
Principles of Frying
  • Heat pan and cooking medium
  • Add the main item
    • Presentation side
  • Turn when sugars caramelize and item browns
  • Deglaze pan
  • Add sauce and finish
basic principles of frying
Basic Principles of Frying
  • Shallow Fry
    • Moderate amount of oil, smaller cooking vessel
  • Pan-fry

-moderate/light amount of oil, saute pans

  • Deep-fry

-large amount of oil

-ingredient “swims” in oil to gather all greasy goodness