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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Frying terminology and technique l.jpg

FRYINGTERMINOLOGY AND TECHNIQUE


Frying l.jpg
FRYING

  • Fry

    • Pan-frying

    • Shallow-frying

    • Deep-frying


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Equipment for Frying

  • Equipment

    • Sautoir/Rondeau

      • Correct amount of oil

      • Straight sides to eliminate spills

    • Deep-fryer

    • Saute pan



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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


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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