| COOKING METHODS (21 of 25) |
Hospitality
and Catering |
|
| Deep fried foods/vegetables are generally coated to protect the food from the high temperature of the fat and capture the natural juices/moisture of the foods being deep fried. Many vegetables are blanched prior to cooking. |
 |
| The time of frying is dependent upon the type of food being cooked, the volume and thickness. Practice and common sense with the aid of peer advice will develop the skills and knowledge to apply to each food for the purposes of deep frying. |
|
|
 |
| The oil is heated between 165°C and 190°C (320°F - 380°F), and heat is transferred by convection and conduction. The protein then coagulates in the heat of the clarified fat or liquid oil. |
|
|
|
|
|
