slide 1 nzqa unit standard 13271 v3 cookery cook food items by frying
TRANSCRIPT
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NZQA UNIT STANDARD13271 V3COOKERY
Cook food items by frying
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Equipment used to shallow fry
wok
fry pan
saute pan
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Foods suitable for shallow frying
• eggs • fish• tender meat cuts• poultry cuts• vegetables• rice• small goods such as bacon and sausages.
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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.
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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.
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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.
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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!
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Important point to remember!
All fresh fish should be refrigerated at 4⁰ C or below; frozen portions must be at -18⁰ C or below.
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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.
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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.
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Answers Activity 13Type Recommended frying temperature
(°C)
Top-quality vegetable oils 180
Top-quality vegetable fat 180
Pure vegetable oil 170 – 180
Top-quality maize oil 180
Top-quality fat 180
Top-quality dripping 170 – 180
Top-quality natural olive oil 175
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Food Number of people
Amount of each food item needed
Meat
Fish
Vegetable
2 200-300g
240-300g
200g
Meat
Fish
Vegetable
4 400-600g
480-600g
400g
Meat
Fish
Vegetable
5 500-750g
600-750g
500g
Meat
Fish
Vegetable
10 1kg-1.5kg
1.2kg-1.5kg
1kg
Answers Activity 15
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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.
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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
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Deep-frying preparation – meat and fishMeat 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.
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Vegetabl
es
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