FRYING TERMINOLOGY AND TECHNIQUE

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FRYINGTERMINOLOGY AND TECHNIQUE
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FRYING

• Fry
• Pan-frying
• Shallow-frying
• Deep-frying

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Equipment for Frying

• Equipment
• Sautoir/Rondeau
• Correct amount of oil
• Straight sides to eliminate spills
• Deep-fryer
• Saute pan

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Ingredients for Frying
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Principles of Frying

• Heat pan and cooking medium
• Add the main item
• Presentation side
• Turn when sugars caramelize and item browns
• Deglaze pan
• Add sauce and finish

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Basic Principles of Frying

• Shallow Fry
• Moderate amount of oil, smaller cooking vessel
• Pan-fry
• -moderate/light amount of oil, saute pans
• Deep-fry
• -large amount of oil
• -ingredient swims in oil to gather all greasy
  goodness