13344 - Frying part 1

What are the two main types of frying?

• Shallow

• Deep

• Wet

• Dry

What are the different types of shallow frying?

• Pan

• Sauté

• Stir fry

• Wok

Shallow frying is better for cooking tender cuts of meat.

• True

• False

Shallow frying uses a low heat to cook food over a longer period of time.

• True

• False

What does the word Sauté mean?

• To catch in the air

• To put in it's place

• To jump or toss

When shallow frying food the size of the portion tends to increase in size.

• False

• True

A safety hazard when frying food is:

• Being splashed by hot fat or oil

• Electric shock

• Burning your hand on a hot pan

How could you minimise the risk of being splashed by hot fat or oil when frying food?

• Keep sleeves rolled down.

• When adding food to the hot fat or oil, place it carefully, away from you.

• Keep your work clothes clean.

• Wash your hands regularly.

Shallow frying is cooking food:

• in a large amount of hot water.

• in a large amount of hot fat or oil.

• in a small amount of hot fat or oil.

• in a large amount of hot water.

Which of the following can be used for shallow-frying?

• Wok

• Pot

• Hotplate

• Pan