Presentation on theme: "Slide 1 NZQA UNIT STANDARD 13271 V3 COOKERY Cook food items by frying."— Presentation transcript:
slide 1 NZQA UNIT STANDARD V3 COOKERY Cook food items by frying
slide 2 Equipment used to shallow fry wok fry pan saute pan
slide 3 Foods suitable for shallow frying eggs fish tender meat cuts poultry cuts vegetables rice small goods such as bacon and sausages.
slide 4 Answers Activity 10 Shallow 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.
slide 5 Foods suitable for deep frying seafood, battered or crumbed poultry cuts vegetables, battered or crumbed french fries processed foods such as hotdogs and spring rolls fritters.
slide 6 Answers Activity 11 Deep-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.
slide 7 Important point to remember! Deep-fryers are extremely hot. Great care needs to be taken when working with or near them. Always follow safety rules!
slide 8 Important point to remember! All fresh fish should be refrigerated at 4 ⁰ C or below; frozen portions must be at -18 ⁰ C or below.
slide 9 For fat or oil to be classed as a good frying medium it must: transfer and conduct heat well add flavour to the food add richness to the taste of the food act as a good cooking lubricant.
slide 10 Important 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.
slide 12 FoodNumber of peopleAmount of each food item needed Meat Fish Vegetable g g 200g Meat Fish Vegetable g g 400g Meat Fish Vegetable g g 500g Meat Fish Vegetable 10 1kg-1.5kg 1.2kg-1.5kg 1kg Answers Activity 15
slide 13 Shallow frying preparation – meat 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.
slide 14 Fish Pass the fish cuts through seasoned flour or crumb before shallow frying. 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. 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 Shallow frying preparation – fish and vegetables
slide 15 Deep-frying preparation – meat and fish Meat Trim all visible signs of fat. Cut meat to size. Batter or crumb. Fish Pass the fish cuts through seasoned flour, crumb or batter before deep-frying.
slide 16 Vegetable s 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. Deep-frying preparation – vegetables