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31 Cards in this Set
- Front
- Back
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Deep Frying |
Dry heat cooking method using conduction and convection to transfer heat to food submerged in hot fat. |
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Temperature for deep frying |
High temperatures up to 400 F |
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Foods to be deep fried are what? |
Coated in a batter or breading to preserve moisture and prevent foods from absorbing fat. |
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The end result of deep fried foods? |
Golden-brown color |
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Basket Method |
Holds foods that are breaded (IQF)/ They dont stick together. |
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Double-Basket Method |
Used for foods that tend to float as they deep fry. A second basket keeps the food submerged. |
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Swimming Method |
Battered items are carefully dropped into hot fat. When the food rises to the top of the fat, it is turned with tongs so it can cook evenly. Then lifted out with a spider. |
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Deep frying temperature for fish? |
Fish/Shellfish= 350 F |
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Deep frying temperature for fruits? |
350 F |
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Deep frying temperature for meats? |
325 to 350 F |
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What are the deep frying temperatures for potatoes? |
Blanch at 250 F/ Finish 350 to 375 F |
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What temperature do you deep fry poultry? |
350 F |
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What temperature do you deep fry vegetables? |
325 to 350 F |
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Why should food NOT be salted over fat? |
Salt causes the fat to break down chemically. |
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What should you do to fat daily? |
Strain it to preserve quality and cleanliness. |
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What is the purpose for breading? |
Adds texture and flavor. |
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What is Panne? |
A type of breading that consists: -Flour -Egg Wash -Bread Crumbs |
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What is Anglaise? |
-Flour -Egg Whites -White Bread Crumbs |
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What is Franciase? |
-Flour -Egg Wash |
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What is the standard breading procedure? |
1. Pat food dry, dredge in seasoned flour 2. Dip floured food into egg wash 3. Coat egg washed food into bread crumbs. 4. Refrigerate breaded foods 30 minutes before frying. 5. "Wet hand, Dry hand" |
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What is most common type of batter? |
Beer and tempura |
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What is a spider? |
A wire strainer, used to skim fryer grease. |
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What is coagulation? |
The irreversible transformation of proteins from a liquid to a solid state. |
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What is saute? |
Dry heat cooking method that uses conduction to transfer heat from a hot saute pan to food with the aid of a small amount of fat. |
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What is Beurre Noisette? |
French for "Brown Butter." |
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What is Buerre Noir? |
French for "Black Butter." |
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What is a sautoir? |
A straight-sided saute pan. |
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What is a sauteuse? |
A sloped-sided saute pan. |
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What is a la minute? |
Cooked to order. |
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What is stewing? |
A combination cooking method, using dry and moist heat. |
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What is a blanquette? |
A white stew, made of white sauce and peat or poultry and is simmered without browning. |
