DEEP FRYING Flashcards
Definition of deep frying
Deep-frying cooks food by fully immersing it in extremely hot fat or oil (oil/fat must be heated up prior to adding food). This is a fast cookery method and incorporates flavour from the item itself, the coating or batter (if used) and the oil. Fast method of cookery
What are the associated culinary terms of deep frying ?
Spider → a circular wire device with a wooden handle used for straining → can be used to scrape out debris, collect the food item
What are the suitable foods and recipes for deep frying ?
Poultry, meats, fish, vegetables, potatoes, cheese, yeast products and even ice-cream are suitable for deep-frying.
Vegetables are best deep-fried raw, as the heat of the oil will thoroughly cook them as the moisture in the cells of the vegetables turns to steam.
- Potatoes are one of the world’s favourite deep-fried foods in the form of French fries or chips. Other forms of deep-fried potato include matchstick fries, straw fries and wafer potatoes.
- Deep fried fish and chips
- Nutella doughnuts
- Calamari
- Potato scallop
- Ice cream
What are the utensils and equipment required for deep frying ?
- A deep fryer that is able to drain used oil, the capacity, accurate thermostatic controls, the ability to recover temperature quickly and whether the ltering is available and easy to use.
Small equipment used includes spiders, racks, baskets, trays, buckets, chinois and ltering paper
What are the principles and practices when deep frying ?
- Mise en place is extremely important as it is a fast method of cooking, everything must be prepared ahead of time (Positioning, trimming, coating). It is the last step of preparing a meal
- The deep-fryer is the major source of conduction heat when deep-frying using oil. The temperature suitable for deep-frying most foods is between 177°C and 195°C.
- Check for a light haze rising from the surface of the oil, should test the oil before adding meal
- Place a piece of bread into the oil. If it turns a light brown colour immediately, the oil is hot enough.
- If it turns a dark colour immediately, the oil is too hot and should be allowed to cool down before adding food.
- Continually move basket to prevent it from sticking together and to the basket
- Ensure the deep-fryer is full only to the recommended level on the vessel. Too much food in the deep-fryer will cause overcrowding and overflowing of the oil.
What are the characteristics of food/dishes prepared when deep frying ?
- Batters should be crunchy and deep-fried foods should be tender inside the protective coating
- Golden exterior to signify it is cooked
- Inside should be cooked and slightly moist (check in thickest part of food)
- Batter must still be intact
What are the effect(s) on the nutritional value of food when deep frying ?
- Bad as the food absorbs the fat and oil
- High fat method of cookery but there is minimal loss of water Soluble vitamins → cannot be reimparted into food
What are the safe and hygienic work practices when deep frying ?
- Burns to hands and fingers, slips and trips due to oil on the floor,PPE → use elongated utensils to scoop items out to prevent burns (ensures larger distance between yourself and food)
- Cross-contamination, failure of the food handler to regularly wash their hands and the use of unclean cooking equipment
- Constantly changing the oil to prevent scum from sitting in oil and limiting the taste and success of the deep fried item (parts of batters that have fallen off)
- Prevent cross contamination when preparing for dietary requirements → different deep fryer
What are the problems which could arise during the deep frying cooking process ?
- Causes
- Indicators
- Corrective action(s)
- Uneven portions→ can result in overcooking or undercooking of items → ensure effective mise en place occurs, in that the food items are effectively portioned and trimmed to ensure even cooking, success of the recipe, and enhanced workflow
- Batter not intact→ ensure the batter is coated properly before cooking,
- Batter getting stuck to the basket→ lower it in slowly
- Dietary requirements→ Separate basket for dietary requirements → decreases the risk of cross contamination, away from other baskets and labelled. or change the oil between each use (Not efficient), can do the dietary requirement first in oil
- Overcrowding→ temperature decreases, therefore it takes more time and affects workflow, can result in items sticking together → ensure constant movement of the thing to prevent sticking. Using the appropriate amount of food when cooking
- Discolouration → due to not changing oil, → solution = regularly change oil, regularly filtered through, and ensure any excess scum or debris is scooped out (by using a spider)
- Batter could detach → oil not being preheated, prior to the food being added to the pan or temp being too low
- Dry → overcooking, caused by temperature being too high, or being cooked for an extended period of time
What are the environmentally friendly work practices when deep frying ?
- Efficient use of resources, water and energy
- Management of kitchen waste
- The use of good quality food makes for less food wastage. Oil heated to the correct temperature will prevent wastage of food, as will cooking the required amount of food. Excess deep fried foods are not palatable when reheated
- Using mise en place ensure equal portions
- Combined and used the correct batter with the foods to enhance the flavour and have it prepared
- Temperature
