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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