Frying. Flashcards
What is frying?
Frying is a quick, convenient and popular method of cooking, which involves high temperatures.
What are the four types of frying?
- Deep frying.
- Shallow frying.
- Dry-frying.
- Stir-frying.
What are the two nutritive value defects of fried foods?
- When food is fried, some fat is absorbed and this increases the fat content of the food and consequently its energy value.
- The temperatures a high and this leads to the destruction of heat-sensitive nutrients.
Why are reduced-fat spreads not suitable for frying?
Reduced-fat spreads have a high water content and are unsuitable for frying, the water causes the fat to spit when heated and is so dangerous.
What must the fat or oil used in deep frying be suitable for?
The fat or oil used in deep frying must be suitable for heating up to 200°C with burning.
What are the two suitable fats for frying?
Vegetable oils and lard are suitable.
What does deep-frying involve?
Deep frying involves the immersion of food in a pan of hot fat, so that the food is covered by the fat while frying.
NOTE - Use a strong, deep pan with a frying basket.
What are three suitable protective coatings?
- Beaten egg.
- Beaten egg and breadcrumbs.
- Beaten egg and seasoned flour.
- Beaten egg and oatmeal.
- Egg, flour, and milk batter.
Why should foods that are to be deep-fried e.g. fish, meat, and fruit be coated?
To prevent over-cooking, the loss of juices from the food and to prevent the food from breaking up and absorbing too much fat.
How does the presence of moisture affect fat?
The presence of moisture in the fat will affect the keeping quality and will cause the fat to spatter when it becomes hot.
Why should there be no impurities (e.g. crumbs or flour from previous fryings) in fat?
Impurities such as crumbs or flour from previous fryings, will decompose at high temperatures and cause off-flavor and odors.
Why should fat not be handled and heated beyond the required temperature?
Fat molecules decompose at high temperatures, and this leads to the release of free fatty acids which affect the keeping qualities and flavor of the fat.
Give five rules for deep-frying?
- Do not fill the pan more than halfway with oil or fat, as the oil/fat will rise rapidly when food is placed in it and could boil over.
- Lower the food gently into the hot fat (to prevent splashing which cause burns).
- Do not overfill the pan with food, as this will considerably lower the temperature of fat and affect the finished result.
- Heat the fat to the required temperature before putting the food in (to prevent texture changes by fat absorption).
- Turn the food over carefully as it is frying to ensure even cooking.
- Do not overheat the fat, the outside will cook too quickly, the inside will not cook sufficiently and the keeping qualities of the fat will be affected.
- Store the fat in a cool, dry, dark place to prevent it from becoming rancid due to oxidation (use a bottle or can).
- When the food is cooked, turn off the heat and allow the fat to cool before straining it through a piece of muslin to remove impurities.
- Have ready a plate with a piece of absorbent kitchen paper on which to drain the food when it is cooked.
What are the four safety rules for deep frying?
- Never leave a deep-fat frying pan unattended when cooking.
- Do not heat the fat beyond the required temperature.
- Keep the panhandle turned towards the side of the corner to prevent it from being knocked over.
- If the fat starts to smoke, turn the heat off immediately as this means it is near to its flashpoint.
What are three “Do Not’s” for deep frying?
Do not attempt to carry the pan outside, turn the heat off and smother the flames within either a lid, a thick damp towel, a flat baking tin, or a fire blanket.
Do not touch the pan until the fat has cooled down.
Do not attempt to extinguish the flames with water as this will cause the flames to flare up and the burning may float on top and spillover.
