Presentation on theme: "NZQA UNIT STANDARD V3 COOKERY"— Presentation transcript:
1NZQA UNIT STANDARD 13271 V3 COOKERY Cook food items by frying
2Equipment used to shallow fry wokfry pansaute pan
3Foods suitable for shallow frying eggsfishtender meat cutspoultry cutsvegetablesricesmall goods such as bacon and sausages.
4Answers Activity 10Shallow frying is the cooking of food in a small amount of fat or oil in a pan, such as a wok or frypan, or on a hot plate. The cookery methods ‘pan fry’, ‘stir fry’ and ‘sauté’ are forms of shallow frying.
5Foods suitable for deep frying seafood, battered or crumbedpoultry cutsvegetables, battered or crumbedfrench friesprocessed foods such as hotdogs and spring rollsfritters.
6Answers Activity 11Deep-frying is the process of cooking food by placing it into very hot, deep, fat or oil, using a deep-fryer, pot or friture. The food is usually coated or wrapped to protect it from the extremely hot cooking fat or oil, and to prevent it from soaking up excess fat.
7Important point to remember! Deep-fryers are extremely hot. Great care needs to be taken when working with or near them. Always follow safety rules!
8Important point to remember! All fresh fish should be refrigerated at 4⁰ C or below; frozen portions must be at -18⁰ C or below.
9For fat or oil to be classed as a good frying medium it must: transfer and conduct heat welladd flavour to the foodadd richness to the taste of the foodact as a good cooking lubricant.
10Important point!It is important to keep the frying medium (fat or oil) at the appropriate temperature. Low temperatures result in foods absorbing excess oil or fat, and high temperatures may result in the fat becoming unstable and causing a fire.
12Answers Activity 15 Meat Fish Vegetable 2 4 5 10 Food Number of people Amount of each food item neededMeatFishVegetable2gg200g4gg400g5gg500g101kg-1.5kg1.2kg-1.5kg1kg
13Shallow frying preparation – meat Trim all visible signs of fat.Cut meat to thin strips or dice for stir frying.Marinate meat for pan frying.Pass schnitzel through seasoned flour and/or crumb to shallow fry.Coat chicken pieces for sauté in seasoned flour.Crumb suprêmes and escalopes to shallow fry.
14Shallow frying preparation – fish and vegetables Pass the fish cuts through seasoned flour or crumb before shallow frying.VegetablesWash, peel, re-wash.Cut all vegetables to similar size.Blanch and refresh any vegetables that are hard and take a long time to cook, such as cauliflower.Dry with kitchen towels before shallow frying, to make sure fat does not splatter when vegetables are placed into the fry pan or wok.Blanch chips and fries in the deep-fryer to help speed up final cooking times
15Deep-frying preparation – meat and fish Trim all visible signs of fat.Cut meat to size.Batter or crumb.FishPass the fish cuts through seasoned flour, crumb or batter before deep-frying.
16Deep-frying preparation – vegetables Wash, peel, re-wash.Cut all vegetables to similar size.Blanch and refresh any vegetables that are hard and take a long time to cook, such as cauliflower.Coat with seasoned flour, batter or crumbs prior to deep-frying.Cut tempura vegetables thinly.