Pan frying and Deep Frying: https://www.facebook.com/delhindra/
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This document provides information on mise en place and fat cooking methods like pan-frying and deep-frying. It discusses setting up workstations, appropriate oils and temperatures for different methods, ingredients suitable for each cooking technique, and procedures for pan-frying and deep-frying foods. Key steps and tips are outlined for properly mise en placing ingredients, pan-frying, and deep-frying foods. Maintaining oil quality during deep-frying is also addressed.
Pan frying and Deep Frying: https://www.facebook.com/delhindra/
- 1. Method of Cooking Practice www.facebook.com/delhindra
- 2. Mise en Place and Fat Cooking (Pan-Frying & Deep-Frying) www.facebook.com/delhindra
- 3. Learning Objectives www.facebook.com/delhindra ▪ Understand kitchen responsibilities ▪ Demonstrate how to effectively set up your workstation and organize your mise en place ▪ Explain standard breading mise en place and standard batter mise en place ▪ List the equipment necessary for pan-frying and deep-frying ▪ Identify the correct fats and the appropriate amounts used to pan- fry and/or deep-fry ▪ Identify the food characteristics that are appropriate for pan- frying and/or deep-frying ▪ List and execute pan-frying and deep-frying methods ▪ Identify types of sauces that may accompany pan-fried and/or deep-fried items
- 4. ▪ Set up work stations completely ▪ Keep stations clean ▪ Properly handle and store all food ▪ When handling “ready-to-eat“ food items…if you don’t cook it, glove it! ▪ Wash hands, cutting boards, knives, etc. when switching between meats and vegetables ▪ Clean all small equipment as you go ▪ At end of class, equipment & kitchen will be cleaned & pots, pans, and cutting boards go back to store room ▪ Food supplies organized, labeled & dated Kitchen Responsibilities www.facebook.com/delhindra
- 5. HeatTransfer ▪ Conduction – transfer of heat from one item to another. Surface to surface like a pot or in the air. ▪ Convection – transfer of heat caused by the movement of molecules from a warmer area to a cooler one. Forced hot air is an example. ▪ Radiation – no physical contact between heat source and the food. Heat is created by moving water molecules in the food creating friction. Goes from the outside of the food inside through conduction. www.facebook.com/delhindra
- 8. ▪ French term for “put into place” ▪ What does this mean? ▪ A clean, organized work station ▪ Recipe mise en place (MEP) ▪ Make sure you read through & understand the entire recipe ▪ Prep time vs. service ▪ Physically ready to cook ▪ Mentally prepared to cook – proper state of mind! Mise en Place www.facebook.com/delhindra
- 9. ▪ Set table and cutting board at correct height ▪ Use bain-maries with hot water for tools ▪ Set cutting board on sheet pan for messy jobs ▪ Have a written daily plan - start with the end in mind ▪ Use standardized recipes ▪ Consolidate tasks - have one person cut all of the onions, garlic, etc. ▪ Use timers and thermometers (when necessary) ▪ Use the right equipment for the right job! - Non-stick for non-stick ONLY - Peelers for Peeling Organization and Workflow www.facebook.com/delhindra
- 10. It is important to: ▪ Read through a recipe in its entirety before starting ▪ Understand all terms and definitions - ask questions! ▪ Check yield, temperature, and cooking times ▪ Gather ingredients needed before preparation time ▪ Complete necessary “pre” steps ▪ Accurately measure or weigh each ingredient ▪ Time cooking periods accurately Remember: Recipes are only guidelines! Recipe Mise en Place www.facebook.com/delhindra
- 14. www.facebook.com/delhindra Celsius to Fahrenheit Conversion Chart Formula The formula below will help you to convert from Celsius into Fahrenheit. F = (Celsius x 1,8) + 32 Fahrenheit to Celsius Conversion Formula The formula below will help you to convert from Fahrenheit into Celsius (or Centigrade). C = (Fahrenheit - 32) / 1,8 Conversion Temperature
- 17. Pan-Frying & Deep-Frying ▪ Use neutral oils / fats ▪ High smoke point ▪ Items are usually coated or breaded ▪ Sauces are prepared separately, i.e. .. ▪ Remoulade Sauce ▪ Tartar Sauce ▪ Chutney www.facebook.com/delhindra
- 19. Breading ▪ Standard/Anglaise - Flour - Egg wash - Breadcrumbs ▪ Française - Flour - Egg wash Batter ▪ Plain batter ▪ Beer batter ▪ Tempura batter Frying Coatings www.facebook.com/delhindra
- 20. ▪ Product ▪ Flour (shake off excess) ▪ Egg wash (drain excess) ▪ Breading agent (shake off) ▪ Empty pan for finished item Standard Breading Mise en Place www.facebook.com/delhindra
- 21. ▪ Product ▪ Flour (shake off excess) ▪ Batter (drain excess) ▪ Deep fryer ▪ Empty pan for finished item Standard Batter Mise en Place
- 23. Uses more fat than sautéing and stir frying, less than deep-frying Pan-Frying
- 24. ▪ High smoking point ▪ Examples: ▪ Clarified butter ▪ Neutral-flavored oil (sunflower, corn, etc.) ▪ Olive oil ▪ Rendered fats ▪ Oil temperature = +/- 350°F/ 175 C°C Pan-Frying Fats and Oils www.facebook.com/delhindra
- 25. ▪ Characteristics of items to be pan fried ▪ Tender ▪ Single portion size or small pieces ▪ Foods suitable for pan-frying ▪ Veal ▪ Chicken ▪ Pork ▪ Seafood ▪ Vegetables and starches ▪ Pre-prepared items (i.e. fritters) Pan-Frying Ingredients www.facebook.com/delhindra
- 26. 1. Heat oil to appropriate temperature 2. Add main item (usually breaded or batter-coated) to pan in a single layer 3. Pan-fry food on the first side until well browned - Presentations side 1. Turn item and cook to the desired doneness 2. Remove item and finish in oven, if necessary 3. Drain item on paper towels 4. Season and serve with appropriate sauce and garnish Pan-Frying Method
- 27. ▪ Coat and cook items as close to service as possible ▪ Drain items of excess fat after cooking ▪ Discard fat containing a lot of burnt particles ▪ Make sauce separately ▪ Try not to finish fried items in oven – liquid will come out and make coating soggy Pan-Frying Tips www.facebook.com/delhindra
- 30. ▪ Item completely submerged in fat ▪ Cooked to order ▪ Served immediately Deep-Frying www.facebook.com/delhindra
- 31. ▪ High smoking point ▪ Examples: ▪ Neutral-flavored oil (safflower, corn, etc.) ▪ Rendered fats such as lard ▪ Temperature = 300°F - 375°F/ 149 – 191 C ▪ Blanching in oil - 300°F / 149 C(i.e. French Fries) Deep-Frying Fats and Oils www.facebook.com/delhindra
- 32. ▪ Characteristics of items to be pan fried ▪ Tender ▪ Small pieces able to be completely cooked by the time the ▪ coating achieves the proper browning ▪ Foods suitable for pan-frying ▪ Vegetables ▪ White meat or poultry ▪ Seafood (light fleshed) ▪ Vegetables ▪ Potatoes ▪ Cheeses ▪ Cooked meat preparations Deep-Frying Ingredients www.facebook.com/delhindra
- 33. Deep-Frying Method 1. Heat fat to proper temperature 2. Coat products with desired coating 3. Add main item (usually breaded or batter-coated) to hot fat using appropriate method 4. Turn items during frying 5. Remove main item and finish cooking in an oven, if necessary 6. Drain food on paper towels or on rack 7. Season and serve with appropriate sauce and garnish
- 34. Basket Method Swimming Method www.facebook.com/delhindra
- 35. Deep-Frying Method Selection Item Basket Method Swimming Method Breaded or other dry coating Yes OK Many small pieces Yes No Battered items No Yes Large items Yes Yes www.facebook.com/delhindra
- 36. ▪ High temperatures and prolonged heating ▪ Free fatty acids (bacon fat) ▪ Moisture, (frozen French fries better than thawing first, less moisture in oil) ▪ Exposure to air ▪ Certain metals ( i.e. aluminum) ▪ Salt ▪ Food particles Deep-Frying Tips, Enemies of Oil www.facebook.com/delhindra
- 37. ▪ Do not season above the fat ▪ Turn down the temperature when not in use ▪ Filter fat frequently ▪ Keep the fryer clean ▪ Use high-quality cooking fat Deep-Frying Tips, Oil Maintenance www.facebook.com/delhindra