Deep and Shallow Frying

Question 1

Differences between shallow and deep frying

Answer 1

Deep is fully submerging in hot oil, shallow is semi-submerging
Different oils

Question 2

Examples of foods that are
Sauté:
Griddle:
stir fry:
Shallow frying:
Deep frying:

Answer 2

Sauté: potatoes
Griddle: burgers
stir fry: vegetables
Shallow frying: sole
Deep frying: donuts

Question 3

Why deep fry? (4)

Answer 3

Adds flavour from coatings
Adds crisp texture
Enhance colour
Quick

Question 4

Quality points for donuts (5)

Answer 4

Golden brown
63 degrees
Crisp outside
Not soggy
Not over cooked
Shouldn’t be greasy

Question 5

5 oils used for shallow frying

Answer 5

Olive oil
Rapeseed oil
sesame oil
Parm oil
Lard

Question 6

Three coatings for frying

Answer 6

Batter, breadcrumbs, milk and flour

Question 7

Three deep fried fruits

Answer 7

Apple
Bananas
Pineapple

Question 8

Three fried vegetables

Answer 8

Potatoes
Mushroom
Onion

Question 9

How to blanch and fry chips

Answer 9

Soak and dry potato
Blanch at 165 degrees
Drain
Cook quickly at 180
Drain
Fry again until crisp and golden at 180

Question 10

Why fry fish skinside first

Answer 10

To enhance presentation and keep consistent

Question 11

Safety points for frying food

Answer 11

Ensure sleeves are covered
No water
Place food carefully
Don’t leave it unattended
Control temperature
When moving oil, be careful