The cooking of food in a small amount of fat or oil in a shallow pre-heated pan, or on a metal surface, at a high temperature.

Shallow frying is a skilful process that requires constant care and attention, the resulting product should be crispy and lightly browned with little evidence of fat.

a) to improve the taste of prime foods

b) to add different texture to food through browning

c) to cook food quickly, usually for immediate consumption

Meuniére — a classic method of frying fish coat with seasoned flour, place presentation side in pan with heated clarified butter., finish with beurre noisette, lemon, chopped parsley.

Sauter- from the French for 'jump'- tossed in a frying-pan

A Sauté - also applies to the name of a dish where the main item is fried and the pan is deglazed - the resulting reduction is made into a sauce to which the item is returned and finished

Griddle - this means to cook on a metal surface. For example on griddle plates, Scotch pancakes, Welsh cakes, hamburger.

Stir Frying - where food is cooked in a Wok or frying pan the food is usually cut into thin strips.

Omelette: eggs beaten, seasoned and pan fried in an omelette pan often with other ingredients added before, during or after cooking the main types of omelette are:

plain:

flat: as in Spanish

filled (fouree)

Crepes:- small thin pancakes used in French cookery..

Shallow frying is one of the quickest methods of cookery and is generally not suitable for tough cuts of meat, poultry on vegetables. The following are considered suitable for shallow frying

-Fresh vegetables in season

-various fresh, frozen, canned, convenience foods

-Eggs omelettes, fried, pancakes, crepes

-Fish-fresh/frozen-various cuts-fillets-small whole fish

-Meat and poultry-prime cuts such as

Filet Steak

Chicken Supremes

Pork Escalop

Noisettes of Lamb

Fruit and sweet products
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Frying Medium

clarification avoids burning of solids at high temperature it is carried out by melting gently then

either. pouring off clear upper part and discarding solids than sink to bottom

or straining through muslin

Structure, texture , oil content of food is affected by shallow frying as a result of the temperature involved the higher the temperature the less absorption.

Browning reactions affect the surface of the food making it crispy and enhancing flavours.

Burning occurs if temperature or timing is incorrect.

Preserves/enhances flavour of food by browning

Attractive presentation

Crispness of surface texture

Food can be easily burnt if care is not taken

Fried food does not usually stay in prime condition for very long so usually has to be eaten immediately after cooking
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a) temperature control

b) timing

c) degree of cooking required is related to quality, thickness,

coating of food etc.

Frying Techniques:

COATING - flour, pané (flour, eggs & breadcrumbs), seasoning - to coat the surface of the food and to enhance flavour, texture, and appearance.

BROWNING - speed, degree, appearance, and taste are all important factors in browning of food , remember presentation side should always be cooked first

TOSSING - Sauter - helps brown food evenly - care must be taken that the food does not break up too much - care must be taken - safety and skills - food kept in constant motion in pan to prevent sticking/burning.

TURNING - care must be taken with delicate foods e.g. fillets of fish - use appropriate equipment - fish slice or palette knife for long pieces of food.

HOLDING for service - fried foods do not hold well - food timed to be cooked as close as possible to service - a la carte - cool easily - lose crispness become soft and become overdone.
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b) Sauté Pan - deep pan for frying chicken etc. with lid

d) Brat Pan - large scale hinged pan usually with hinged lid and

rectangular in shape .

e) Special pans - omelette, crepe, wok, to prevent sticking these pans should not be washed but wiped out with a dry or slightly damp cloth.

f) Griddle - flat metal plate - often with troughs or holes to

catch excess fat.

a) Preparation of food - size, shape of cuts, thickness,

flatness - batting, coating, dryness use of appropriate oil or fat.

b) During - large pieces first - constant vigilance - turning or

tossing

c) Garnishing and finishing for service draining - presentation

e.g. Meuniére - Beurre noisette, lemon juice, lemon slice,

chopped parsley.

a) Systematic working method - Make sure you know what you are going to do when in what order.

b) Preparation of equipment - e.g. proving pans, equipment ready to

hand.

c) Fat or Oil should be at correct temperature when food is placed in it - prevents sticking , burning, break-up and fat absorption

d) Food is appropriately prepared and coated.

e) Food is timed to be cooked as close as possible to service.

1. Pan correct size and used correctly, not too much fat or over heated.

2. Careful choice. of containers to prevent fat splashing /spilling

3. Careful placing in and removal from hot fat.

4. Care with fat/oil - use of utensils.

5. Operational procedures - e.g. if pan on fire - what should you do to put it out ? Cover it

6. Protective clothing and footwear, long sleeves to protect from splashes.