Frying Skills
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Part 4 here
A vital skill to be held by any fish
frier is that of frying. How you fry your fish and chips will
have a huge impact on the quality of the cooked product that
you serve to your customer. You must look after your frying
media and be aware of the dangers that can be caused if you
don’t follow basic health and safety procedures.
AIMS OF THE SEGMENT
By the time you reach the end of this
segment you should be able to:
• Be aware that different regional areas prefer different frying
media;
• List several different frying media and their qualities;
• State the causes of deterioration of frying media;
• Describe how to get the best results;
• State the recommended frying temperatures for some different
foods;
• List the smoke point and flash point of frying media.
The
downloadable pdf file is available here.
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