1. FRYINGTERMINOLOGY AND TECHNIQUE

2. FRYING • Fry • Pan-frying • Shallow-frying • Deep-frying

3. Equipment for Frying • Equipment • Sautoir/Rondeau • Correct amount of oil • Straight sides to eliminate spills • Deep-fryer • Saute pan

4. Ingredients for Frying

5. 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

6. 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