SHALLOW FRYING Flashcards
Definition of shallow frying
Is the method of cookery where food is cooked in a frying pan with a small amount of fat. Food can be crumbed(to protect) before cooking
When frying foods it is essential to use food with an even thickness to prevent uneven cooking.
Types include: Pan-frying, Sautéing, Stir-frying
Associated culinary terms for shallow frying
Dry frying: Food fried on a lightly greased hot plate or shallow pan → it is shallow frying
Griddle pan: A thick bottomed metal plate used to cook steaks, cutlets and chops and prevents food from sticking
Sweating: food is partially cooked in butter & oil, which enhances the flavour of the dish (soft and translucent/ see-through/ glossy)
Gentle heat and frequent stirring prevent colouring and ensure even cooking
Suitable foods and recipes for shallow frying
- Southern fried chicken
- Crumbed veal schnitzels
- Fried scallops
- More tender foods are suited to this method of cookery
Schnitzels and cutlets are best suited - Tougher cuts of meat can be suitable if minced or chopped finely and formed into meat patties.
- Most vegetables can be shallow fried
- Seafood→ fillets/ whole fish, squid and prawns.
- Egg dishes can include→ omelettes, pancakes
Utensils and equipment required for shallow frying
- Pans for shallow-frying have low sides and a heavy base
- All equipment must withstand high temperatures without buckling or melting.
- Palette knives, egg lifters and tongs are used to turn food.
- Woks can be used for stir-frying
- Specialised pans may also be available e.g. omelette.
- Clean and sanitised - do a prep check
- Must choose correct sized equipment for the volume you are cooking → prevent overcrowding
Principles and practices when shallow frying
- Preheat the pan and oil prior to adding the food.
- A hot pan seals the food and prevents absorption of fat, reduces sticking and develops colour.
- Presentation side of a piece of meat or fish is always cooked first - because it will enter at the hottest point and result in the cleanest fry (due to no excess batter gripping to the food)
- You must move the frying pan during cooking, as this maintains an even speed of cooking and browning.
- Season food before cooking as it develops the flavour during cooking
- Food must be drained prior to service → allows oil to seep though and be removed from the food
- Ensure oil is hot before frying - bubbles and a haze will indicate heat
- Avoid crowding food when frying- too much food will lower the temperature of the oil in the pan.
- Ensure each piece of food being cooked is cut into even thickness.
- There should be enough fat in a frying pan to cook the food and avoid sticking, to prevent dry foods from burning, and to ensure the heat is distributed evenly.
- Effective portioning and consistency is effective for shallow frying for consistency and to ensure even cooking
Characteristics of food/dishes prepared when shallow frying
- In shallow-frying, the coating of oil on the food stops it from burning and assists in the distribution of heat to all the food as soon as the cooking process begins.
- Conduction is used: heat is transferred from the heat source through the pan to the food through oil or fat.
- Has intense flavours → impart flavour if you add a crumbing or batter
- Crunchy exterior → brown golden colour
- Not dry → want it to be moist via the correct temperature and time thus preventing over cooking and the drying out food
- Food remains tender and moist on the inside and crisp and a golden colour on the outside.
- Depends on thickness of what is cooking
Effect(s) on the nutritional value of food when shallow frying
- Can be a high fat method of cooking
- Some fat and vitamins are lost during this process
Safe and hygienic work practices when shallow frying
- Follow correct personal hygiene rules prior to cooking
- Ensure all equipment/ utensils are clean
- Ensure that the correct level of fat is used according to the manufacturer’s instructions
- Do not mix different types of fats
- Do not add new oil to old oil
- Do not allow fat to smoke
- Place food carefully into the hot fat away from body
- Keep sleeves rolled down when using fat to prevent burns
- Steam rising from the fat can also burn
- Never leave heat unattended
- Never operate a fryer unless you are trained
- Ensure you have the correct knowledge for safety procedures.
- Changing oil regularly
Problems in the cooking process when shallow frying
- Causes
- Indicators
- Corrective action(s)
- Undercooking of food → overcrowding, Must choose correct sized equipment for the volume you are cooking (prevents use of overcrowding)
- 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
- Without coating → chicken loses nutrients, or if there is too much oil (makes the chicken a yellow stained colour)
- Not hot oil → if you put the food in when the oil is cold, the food will completely absorb the oil and lose all nutritional value
- Food sticking to pan → Pan frying (not enough oil)
- Overcrowding → too much food will lower the temperature of the oil in the pan.
- Overcooking → leaving food unattended therefore letting the time expire therefore making the food burnt
- 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)
Environmentally friendly work practices
- Efficient use of resources, water and energy
- Management of kitchen waste
- Some shallow-fried foods do not reheat well.
- Fat is generally absorbed into the food during the cooking process.
- Waste oil is collected on absorbent paper prior to service.
- Reusing oil if it is the same type of food in the sam service period → draining food on rack
- Correct temperature control → prevents things being burnt → increases wastage
- Effective time management → fast method of cookery → cooking foods so its ready to serve to reduce soggy foods and food wastage
