1. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
FRYING
TERMINOLOGY AND
TECHNIQUE

2. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
FRYING
• Fry
– Pan-frying
– Shallow-frying
– Deep-frying

3. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Equipment for Frying
• Equipment
– Sautoir/Rondeau
• Correct amount of oil
• Straight sides to eliminate spills
– Deep-fryer
– Saute pan

4. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Ingredients for Frying
Main Item
-Hot wings, Mozzarella sticks, zucchini
Cooking Medium
-Oil (maybe clarified butter for pan-fry)
Seasonings
-Salt and pepper, flour for coating
Sauces
-Will be used for coating or serving on side

5. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Principles of Frying
• Heat pan and cooking medium
• Add the main item
– Presentation side
• Turn when sugars caramelize and item
browns
• Deglaze pan
• Add sauce and finish

6. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Basic Principles of Frying
• Shallow Fry
– Moderate amount of oil, smaller cooking vessel
• Pan-fry
-moderate/light amount of oil, saute pans
• Deep-fry
-large amount of oil
-ingredient “swims” in oil to gather all
greasy goodness

7. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Basic Principles of Frying
• Shallow Fry
– Moderate amount of oil, smaller cooking vessel
• Pan-fry
-moderate/light amount of oil, saute pans
• Deep-fry
-large amount of oil
-ingredient “swims” in oil to gather all
greasy goodness