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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-moderate/light amount of oil, saute pans
-large amount of oil
-ingredient “swims” in oil to gather all greasy goodness