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Ultimate Guide to Frying Meat: Tips and Techniques

Explore the art of pan-frying, deep-frying, and stir-frying meats with expert tips on cuts, temperatures, and methods. Learn about suitable cuts, turning frequency, and frying equipment. Discover how to avoid common pitfalls and achieve perfect results every time.

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Ultimate Guide to Frying Meat: Tips and Techniques

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  1. 1. Q: When panfrying, meat is brown on both sides with___________. (VII-307)

  2. 1. Q: When panfrying, meat is brown on both sides with___________. A: A small amount of fat.

  3. 2. Q: When or how often is meat turned when panfrying?(VII-307)

  4. 2. Q: When or how often is meat turned when panfrying? A: Occasionally (as opposed to once in panbroiling)

  5. 3. Q: What meat and poultry cuts are suitable for panfrying?(4) (VII-308)

  6. 3. Q: What meat and poultry cuts are suitable for panfrying? A: 1.cuts made tender by pounding, scoring, cubing or grinding; 2. Bone-less and bone-in poultry parts; 3.turkey tenderloin; 4. Steaks and cooked meats

  7. 4. Q:When panfrying, what does smoking indicate?(VII-309)

  8. 4. Q:When panfrying, what does smoking indicate? A: Smoke indicates meat and fat burning or breaking down. The temperature is too high.

  9. 5. Q:In deep fat frying, meat is ___________ in fat.(VII-311)

  10. 5. Q:In deep fat frying, meat is ___________ in fat. A: immersed

  11. 6. Q:What is the suitable temperature range for deep frying?(VII-312)

  12. 6. Q:What is the suitable temperature range for deep frying? A: 350-360 degrees F depending on the size of the pieces and whether it is cooked or uncooked meat.

  13. 7. Q:When deep frying, a __________ should be used unless the meat is cooked in an automatically controlled fryer.(VII-312)

  14. 7. Q:When deep frying, a __________ should be used unless the meat is cooked in an automatically controlled fryer. A: frying thermometer

  15. 8. Q: How much meat can be fried at one time?(VII-313)

  16. 8. Q: How much meat can be fried at one time? A: Use only a single layer of meat in the frying basket at one time.

  17. 9. Q:What is the consequence of adding too much meat to the deep fryer? (VII-313)

  18. 9. Q:What is the consequence of adding too much meat to the deep fryer? A: The oil temperature will fall and the meat will not be browned or crisp.

  19. 10. Q:What can be used to strain fat for reuse in the deep fat fryer? (VII-314)

  20. 10. Q:What can be used to strain fat for reuse in the deep fat fryer? A: Cheese cloth or a filter

  21. 11. Q: Where and how should fat for reuse be stored? (VII-314)

  22. 11. Q: Where and how should fat for reuse be stored? A: Covered in the refrigerator

  23. 12. Q:Stir frying is a variation of the pan frying method of cooking ______ food in a small amount of ______. (VII-315)

  24. 12. Q:Stir frying is a variation of the pan frying method of cooking ______ food in a small amount of ______. A: sliced; fat

  25. 13. Q: In stir frying, meat is often combined with ____________. (VII-315)

  26. 13. Q: In stir frying, meat is often combined with ____________. A: quick cooking vegetables

  27. 14. Q: What is usually used in stir frying?(VII-315)

  28. 14. Q: What is usually used in stir frying? A: A skillet or a wok

  29. 15. Q: Boneless meat can be _________ __________ to facilitate thin slicing.(VII-316)

  30. 15. Q: Boneless meat can be _________ __________ to facilitate thin slicing. A: Partially frozen

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