| Introduction -- Chapter 9 -- Deep-Frying -- Lesson Assignments |
Deep-Frying
Topics
- Selecting equipment for deep-frying (Chapter 10, pages 185-187)
- Selecting fats for deep-frying (Chapter 7, pages 130-131)
- maintaining fryer fat (Chapter 7, pages 130-131)
- Procedures for deep-frying (Chapter 10, pages 185-187)
- deep-frying methods (Chapter 10, pages 185-187)
- basket method
- double-basket method
- swimming method
- draining and holding deep-fried foods (Chapter 10, pages 185-187)
- Selecting foods for deep-frying
(meat: Chapter 13, page 301;
poultry: Chapter 18, pages 434-435;
fish & shellfish: Chapter 20, pages 529-530;
sandwiches: Chapter 26, page 832) - Preparing foods for deep-frying (Chapter 9, pages 168-169 and 170-171)
- seasoning foods to be deep-fried (Chapter 9, pages 168-169)
- breading foods to be deep-fried (Chapter 9, pages 170-171)
- battering foods to be deep-fried (Chapter 9, pages 170-171)
- Determining doneness
(meat: Chapter 13, page 301;
poultry: Chapter 18, pages 434-435;
fish & shellfish: Chapter 20, pages 529-530;
sandwiches: Chapter 26, page 832)
Key terms
| basket method (Chapter 10) batters (Chapter 9) croquettes (Chapter 20, page 556) double basket method (Chapter 10) fritters (Chapter 25, pages 813-814) |
recovery time (Chapter 10) smoke point (Chapter 7) standard breading procedure (Chapter 9) swimming method (Chapter 10) |
Related websites
http://www.gaggenau.com/
http://www.bosch-home.com/us
http://www.pulpkitchen.com/
http://www.vikingrange.com/
http://www.kitchenaid.com/
