Method of Cooking 1 - Pan Frying & Deep Frying - chefqtrainer.blogspot.com

Mise en Place
Methods of Cooking
(Pan-Frying & Deep-Frying)
Delhindra/chefqtrainer.blogspot.com

 Understand kitchen responsibilities
 Demonstrate how to effectively set up your workstation and organize
your mise en place
 Explain standard breading mise en place and standard batter mise en
place
 List the equipment necessary for pan-frying and deep-frying
 Identify the correct fats and the appropriate amounts used to pan-fry
and/or deep-fry
 Identify the food characteristics that are appropriate for pan- frying
and/or deep-frying
 List and execute pan-frying and deep-frying methods
 Identify types of sauces that may accompany pan-fried and/or deep-
fried items
Learning Objectives

 Set up work stations completely
 Keep stations clean
 Properly handle and store all food
 When handling “ready-to-eat“ food items…if you don’t cook
it, glove it!
 Wash hands, cutting boards, knives, etc. when switching
between meats and vegetables
 Clean all small equipment as you go
 At end of class, equipment & kitchen will be cleaned & pots,
pans, and cutting boards go back to store room
 Food supplies organized, labeled & dated
Kitchen Responsibilities

 French term for “put into place”
 What does this mean?
 A clean, organized work station
 Recipe mise en place (MEP)
 Make sure you read through & understand the entire
recipe
 Prep time vs. service
 Physically ready to cook
 Mentally prepared to cook – proper state of mind!
Mise en Place

Heat Transfer
 Conduction – transfer of heat from one item to another.
Surface to surface like a pot or in the air.
 Convection – transfer of heat caused by the movement
of molecules from a warmer area to a cooler one. Forced
hot air is an example.
 Radiation – no physical contact between heat source
and the food. Heat is created by moving water
molecules in the food creating friction. Goes from the
outside of the food inside through conduction.

 Set table and cutting board at correct height
 Use bain-maries with hot water for tools
 Set cutting board on sheet pan for messy jobs
 Have a written daily plan - start with the end in mind
 Use standardized recipes
 Consolidate tasks - have one person cut all of the onions,
garlic, etc.
 Use timers and thermometers (when necessary)
 Use the right equipment for the right job!
 Non-stick for non-stick ONLY
 Peelers for Peeling
Organization and Workflow

It is important to:
 Read through a recipe in its entirety before starting
 Understand all terms and definitions - ask questions!
 Check yield, temperature, and cooking times
 Gather ingredients needed before preparation time
 Complete necessary “pre” steps
 Accurately measure or weigh each ingredient

 Time cooking periods accurately
Remember: Recipes are only guidelines!
Recipe Mise en Place

OIL TYPE SMOKE POINT FLASH POINT FIRE POINT
Cottonseed: 420 - 430ºF 615ºF 680ºF
Peanut: 425ºF 540ºF 833ºF
Safflower: 425 - 450ºF 600ºF 685ºF
Soy Bean: n/a 540ºF 833ºF
Corn: 437ºF 610ºF 740ºF
Olive: 437ºF 650ºF
Oil Temperature Points

Pan-Frying & Deep-Frying

Pan-Frying & Deep-Frying
 Use neutral oils / fats
 High smoke point
 Items are usually coated or breaded
 Sauces are prepared separately, i.e. ..
 Remoulade Sauce
 Tartar Sauce
 Chutney

Pan-Frying Deep-Frying

Equipment
 Pan-Frying & Deep-Frying
 Thermometer
 Spider or skimmer
 Tongs
 Holding or finishing pans
 Deep Fryer
 Frying Basket
 Pan / Sautoir

Breading
 Standard/Anglaise
 Flour
 Egg wash
 Breadcrumbs
 Française
 Flour
 Egg wash
Batter
 Plain
 Beer
 Tempura
Frying Coatings

 Product
 Flour (shake off excess)
 Egg wash (drain excess)
 Breading agent (shake off)
 Empty pan for finished item
Standard Breading Mise en Place

 Product
 Flour (shake off excess)
 Batter (drain excess)
 Deep fryer
 Empty pan for finished item
Standard Batter Mise en Place

Uses more fat than sautéing and stir frying, less than
deep-frying
Pan-Frying

 High smoking point
 Examples:
Clarified butter
Neutral-flavored oil (sunflower, corn, etc.)
Olive oil
Rendered fats
 Oil temperature = +/- 350°F/ 175°C
Pan-Frying Fats and Oils

 Characteristics of items to be pan fried
 Tender
 Single portion size or small pieces
 Foods suitable for pan-frying
 Veal
 Chicken
 Pork
 Seafood
 Vegetables and starches
 Pre-prepared items (i.e. fritters)
Pan-Frying Ingredients

1. Heat oil to appropriate temperature
2. Add main item (usually breaded or batter-coated) to
pan in a single layer
3. Pan-fry food on the first side until well browned
- Presentations side
4. Turn item and cook to the desired doneness
5. Remove item and finish in oven, if necessary
6. Drain item on paper towels
7. Season and serve with appropriate sauce and
garnish
Pan-Frying Method

 Coat and cook items as close to service as possible
 Drain items of excess fat after cooking
 Discard fat containing a lot of burnt particles
 Make sauce separately
 Try not to finish fried items in oven
– liquid will come out and make coating soggy
Pan-Frying Tips

Deep-Frying

 Item completely submerged in fat
 Cooked to order
 Served immediately
Deep-Frying

 High smoking point
 Examples:
Neutral-flavored oil (safflower, corn, etc.)
Rendered fats such as lard
 Temperature = 300°F - 375°F/ 149 – 191 C
Blanching in oil - 300°F / 149 C(i.e. French Fries)
Deep-Frying Fats and Oils

 Characteristics of items to be pan fried
 Tender
 Small pieces able to be completely cooked by the
time the
 coating achieves the proper browning
 Foods suitable for pan-frying
 Vegetables
 White meat or poultry
 Seafood (light fleshed)
 Vegetables
 Potatoes
 Cheeses
 Cooked meat preparations
Deep-Frying Ingredients

1. Heat fat to proper temperature
2. Coat products with desired coating
3. Add main item (usually breaded or batter-coated) to
hot fat using appropriate method
4. Turn items during frying
5. Remove main item and finish cooking in an oven, if
necessary
6. Drain food on paper towels or on rack
7. Season and serve with appropriate sauce and garnish
Deep-Frying Method

Basket Method Swimming Method

Deep-Frying Method Selection
Item Basket Method Swimming
Method
Breaded or other
dry coating
Yes OK
Many small pieces Yes No
Battered items No Yes
Large items Yes Yes

 High temperatures and prolonged heating
 Free fatty acids (bacon fat)
 Moisture, (frozen French fries better than thawing
first, less moisture in oil)
 Exposure to air
 Certain metals ( i.e. aluminum)
 Salt
 Food particles
Deep-Frying Tips, Enemies of Oil

 Do not season above the fat
 Turn down the temperature when not in use
 Filter fat frequently
 Keep the fryer clean
 Use high-quality cooking fat
Deep-Frying Tips, Oil Maintenance

Method of Cooking 1 - Pan Frying & Deep Frying - chefqtrainer.blogspot.com

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Method of Cooking 1 - Pan Frying & Deep Frying - chefqtrainer.blogspot.com

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