Frying (Junior Cert Home Economics): Flashcards
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Practise the cards
15 cards from this deck
Define shallow frying
Define shallow frying
Cooking in a small amount of fat in a frying pan
Advantage of shallow frying
Advantage of shallow frying
Quick and adds flavour
Disadvantage of shallow frying
Disadvantage of shallow frying
Needs constant attention
Define deep-fat frying
Define deep-fat frying
Food is immersed in hot fat
Advantage of deep-fat frying
Advantage of deep-fat frying
Crispy texture and quick cooking
Disadvantage of deep-fat frying
Disadvantage of deep-fat frying
Can be dangerous and high in fat
Define stir-frying
Define stir-frying
Food tossed quickly in a little hot fat
Advantage of stir-frying
Advantage of stir-frying
Retains texture and nutrients
Disadvantage of stir-frying
Disadvantage of stir-frying
Requires skill to cook evenly
Define dry frying
Define dry frying
Cooking food in its own fat (no added fat)
Advantage of dry frying
Advantage of dry frying
No additional fat added
Why coat foods for frying
Why coat foods for frying
Enhances texture and flavour
Types of coatings for frying
Types of coatings for frying
Batter, seasoned flour, or breadcrumbs
What is smoke point (oil)
What is smoke point (oil)
Oil releases a haze when overheated
Safety rule for fat fires
Safety rule for fat fires
Never use water to extinguish fat fires