Topics In This Section



1. Introduction 2. General Rules of Frying 3. Temperature Control
4. Preparation of Food 5. Fat Absorption and Topping Up
6. Choice of Frying Medium 7. The Spoilage of Fats and Oils
8. Cleaning 9. Frying Specific Foods 10. Recommended Frying Temperatures 11. The Basic Chemistry of Fats and Oils 12. The Chemistry of Fat Spoilage
13. The Visible Effects of Chemical Spoilage 14. The Role of the Oil Refiner
15. The Role of the Fryer 16. Fire Hazards



Reproduced with permission from Pura Food Products Limited

1. Introduction

Deep frying is a most useful method of cooking food for four main reasons:

  1. It is a fast method of cooking and most foods can be fried in under five minutes.
  2. Because of the short cooking period, it is possible to prepare food as it is required. In this way, waste is kept to a minimum.
  3. In deep frying, the food is immersed in a very hot material which sears and seals the food, keeping in more flavour then by many other methods of cooking.
  4. The layer of fat or oil deposited on the food during frying improves the eating quality of the food. Frying also imparts a characteristic flavour which is different to that obtained by other methods of cooking.

Oils and fats are expensive and they are worth looking after carefully if they are to give a long and economic frying life. This brochure sets out the basic rules and principles of the process.

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