1. Deep Fat Frying Dry Heat Cooking method

2. So…what can you deep fat fry???

4.  Oil heated to 350 – 375  Too hot: smoke and burn foods  Too cool: oil will soak into cooked foods  High Temperature allows…  Cooking/crust formation on outside  Food to continue cooking on inside  Minimum penetration of oil

5.  Oil should not be smoking  Use thermometer, gauge on skillet  Or test with small amount of batter – when batter floats it’s the right temperature

6.  Temperature of food increases frying time  Breaded and frozen food add cooking time

7. Corn oil

8.  Difference in taste  Density  Saturated and unsaturated fat  Smoke point Smoke Points

9. Soybean oil

11. Never use an extension cord! Remember: Safety First Deep fat frying can be dangerous!!

12. Remember: Safety First

13.  Remove excess moisture from foods before frying  Oil and water don’t mix- could cause spitting  If skin is burned run under cool running water

14.  Do not overcrowd food  Allow it to move freely

15.  Turn food after a few minutes  Drain on paper towels

16.  After cooking, allow oil to cool  Oil may be strained, refrigerated and reused  Clean up utensils with hot, soapy water

17.  http://www.southernliving.com/fo od/how-to/fun-deep-fried-food- 00417000074648/?iid=newsletter| 20111025&PromKey=XET http://www.southernliving.com/fo od/how-to/fun-deep-fried-food- 00417000074648/?iid=newsletter| 20111025&PromKey=XET

19. If you are not one of the two groups deep frying, work on:  Stir fry order  Cooking methods categorization