1. NZQA UNIT STANDARD 13271 V3 COOKERY
Cook food items by frying

2. Equipment used to shallow fry
wok
fry pan
saute pan

3. Foods suitable for shallow frying
eggs
fish
tender meat cuts
poultry cuts
vegetables
rice
small goods such as bacon and sausages.

4. Answers Activity 10
Shallow frying is the cooking of food in a small amount of fat or oil in a pan, such as a wok or frypan, or on a hot plate. The cookery methods ‘pan fry’, ‘stir fry’ and ‘sauté’ are forms of shallow frying.

5. Foods suitable for deep frying
seafood, battered or crumbed
poultry cuts
vegetables, battered or crumbed
french fries
processed foods such as hotdogs and spring rolls
fritters.

6. Answers Activity 11
Deep-frying is the process of cooking food by placing it into very hot, deep, fat or oil, using a deep-fryer, pot or friture. The food is usually coated or wrapped to protect it from the extremely hot cooking fat or oil, and to prevent it from soaking up excess fat.

7. Important point to remember!
Deep-fryers are extremely hot. Great care needs to be taken when working with or near them. Always follow safety rules!

8. Important point to remember!
All fresh fish should be refrigerated at 4⁰ C or below; frozen portions must be at -18⁰ C or below.

9. For fat or oil to be classed as a good frying medium it must:
transfer and conduct heat well
add flavour to the food
add richness to the taste of the food
act as a good cooking lubricant.

10. Important point!
It is important to keep the frying medium (fat or oil) at the appropriate temperature. Low temperatures result in foods absorbing excess oil or fat, and high temperatures may result in the fat becoming unstable and causing a fire.

11. Answers Activity 13 Type Recommended frying temperature (°C)
Top-quality vegetable oils
180
Top-quality vegetable fat
Pure vegetable oil
170 – 180
Top-quality maize oil
Top-quality fat
Top-quality dripping
Top-quality natural olive oil
175

12. Answers Activity 15 Meat Fish Vegetable 2 4 5 10 Food Number of people
Amount of each food item needed
Meat
Fish
Vegetable 2 g g
200g 4 g g
400g 5 g g
500g 10
1kg-1.5kg
1.2kg-1.5kg
1kg

13. Shallow frying preparation – meat
Trim all visible signs of fat.
Cut meat to thin strips or dice for stir frying.
Marinate meat for pan frying.
Pass schnitzel through seasoned flour and/or crumb to shallow fry.
Coat chicken pieces for sauté in seasoned flour.
Crumb suprêmes and escalopes to shallow fry.

14. Shallow frying preparation – fish and vegetables
Pass the fish cuts through seasoned flour or crumb before shallow frying.
Vegetables
Wash, peel, re-wash.
Cut all vegetables to similar size.
Blanch and refresh any vegetables that are hard and take a long time to cook, such as cauliflower.
Dry with kitchen towels before shallow frying, to make sure fat does not splatter when vegetables are placed into the fry pan or wok.
Blanch chips and fries in the deep-fryer to help speed up final cooking times

15. Deep-frying preparation – meat and fish
Trim all visible signs of fat.
Cut meat to size.
Batter or crumb.
Fish
Pass the fish cuts through seasoned flour, crumb or batter before deep-frying.

16. Deep-frying preparation – vegetables
Wash, peel, re-wash.
Cut all vegetables to similar size.
Blanch and refresh any vegetables that are hard and take a long time to cook, such as cauliflower.
Coat with seasoned flour, batter or crumbs prior to deep-frying.
Cut tempura vegetables thinly.