Title: Demonstrate deep frying.
Course: Culinary Arts II (16052-II) > Section: Applying Advanced Food-Preparation Techniques

Demonstration should include

- defining the term deep frying, including that deep frying uses enough fat to fully submerge the product
- identifying when it is appropriate to deep fry food.

Process/Skill Questions:

Thinking

- What foods are associated with deep frying?
- How does equipment affect deep frying?
- What skills do we need to prepare products to be deep fried?
- What procedure should one follow after a product has been deep fried?
- How does one determine when cooking oil should no longer be used?

Communication

- How does one determine when a deep fried product is done?

Leadership

- What procedures are needed for deep frying?
- What factors should be considered when deep frying?
- What are the considerations for deep frying food products with nutrition in mind?
- What safety measures should be taken when deep frying?

Management

- What equipment is needed for deep frying?
- What products are appropriate for deep frying?