Shallow Frying
- Submitted by: kcrowhurst
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- Category: Other
- Date Submitted: 06/16/2014 05:51 PM
- Pages: 3
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Shallow frying
Definition: is a quick method of cookery by which food is cooked in a small amount of fat in a preheated fry pan for a short period of time.
Key processes:
1. Select appropriate equipment and food
2. Heat a little oil in the pan
3. Add the food
4. Cook using a suitable shallow fry pan
5. Cook for required time
6. serve
Suitable foods: meat and offal e.g. schnitzel, lamb cutlets, minute steaks and chops. Vegetables e.g. zucchini, onion, cauliflower and potatoes. Poultry and eggs e.g. chicken, omelette, crepes
Characteristics of foods prepared using this method: meat should be tender and prime. Some meat may be flattened with a mallet to ensure even cooking. Julienne vegetables are suitable for stir fries and crumbed vegetables such eggplant may be pan fried. Fish should be coated with crumbs or flour to protect the outer flesh. Small, thin pieces of chicken are suitable for shallow frying.
Effect of nutrient value: water soluble vitamins are retained; however fat soluble vitamins may be lost. Although little fat is used in shallow frying, consumption of fried food increases.
Utensils and equipment:
* tongs
* spatula
* palette knife
* fry pan
* wok
Safety considerations: the following procedures should be followed to ensure the shallow frying process is undertaken safely:
* sleeves should be rolled down when frying and food should be dry to prevent fat from spitting
* Pans should be watched closely and hot fat should not be left unattended or heated for long periods as it could ignite.
* Ensure handles of pans are turned in
Culinary terms:
* Sweating
* Pane
* Meuniere
* Trellis
* Deglaze
* Presentation
* turning
Common problems and solutions:
* If the food items absorb too much oil, the temperature setting was too low or the fat was not heated sufficiently. Ensure the fat is heated sufficiently before adding food items.
* Fish that sticks to the...
Definition: is a quick method of cookery by which food is cooked in a small amount of fat in a preheated fry pan for a short period of time.
Key processes:
1. Select appropriate equipment and food
2. Heat a little oil in the pan
3. Add the food
4. Cook using a suitable shallow fry pan
5. Cook for required time
6. serve
Suitable foods: meat and offal e.g. schnitzel, lamb cutlets, minute steaks and chops. Vegetables e.g. zucchini, onion, cauliflower and potatoes. Poultry and eggs e.g. chicken, omelette, crepes
Characteristics of foods prepared using this method: meat should be tender and prime. Some meat may be flattened with a mallet to ensure even cooking. Julienne vegetables are suitable for stir fries and crumbed vegetables such eggplant may be pan fried. Fish should be coated with crumbs or flour to protect the outer flesh. Small, thin pieces of chicken are suitable for shallow frying.
Effect of nutrient value: water soluble vitamins are retained; however fat soluble vitamins may be lost. Although little fat is used in shallow frying, consumption of fried food increases.
Utensils and equipment:
* tongs
* spatula
* palette knife
* fry pan
* wok
Safety considerations: the following procedures should be followed to ensure the shallow frying process is undertaken safely:
* sleeves should be rolled down when frying and food should be dry to prevent fat from spitting
* Pans should be watched closely and hot fat should not be left unattended or heated for long periods as it could ignite.
* Ensure handles of pans are turned in
Culinary terms:
* Sweating
* Pane
* Meuniere
* Trellis
* Deglaze
* Presentation
* turning
Common problems and solutions:
* If the food items absorb too much oil, the temperature setting was too low or the fat was not heated sufficiently. Ensure the fat is heated sufficiently before adding food items.
* Fish that sticks to the...