18 standard breading & frying

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18 standard breading & frying

  1. 1. Deep Frying • Methods • Recovery Time • Temperature ranges • 325 ̊F – usually for par cooking • 375 ̊F – most common temp Chef Michael Scott Lead Chef Instructor AESCA Boulder • Basket • Double basket • Swimming
  2. 2. • • • • • Dusting with flour is not considered a breading Product, flour, egg wash, breading, storage container Refrigerate for 30 minutes to help adhere breading to product Do not crowd or stack breaded product Temperature of oil may need to adjusted depending on type of breading Chef Michael Scott Lead Chef Instructor AESCA Boulder Standard Breading Procedure
  3. 3. • Be aware of moisture • Do not load fryer with to many ingredients • Use proper utensils • Cleaning Making your oil last • Avoid excessive temperatures • Do not apply seasoning over oil • Avoid loose product Chef Michael Scott Lead Chef Instructor AESCA Boulder Sanitation & Safety When Frying
  4. 4. Types of Breading • Panko: Japanese bread crumbs • Mis de pain • Dried toasted bread crumbs • Italian style • May have dried herbs added Chef Michael Scott Lead Chef Instructor AESCA Boulder • Fresh white bread crumbs • Must be refrigerated

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