1 / 6

FRYING TERMINOLOGY AND TECHNIQUE

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.

Solomon
Download Presentation

FRYING TERMINOLOGY AND TECHNIQUE

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  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

More Related