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1、,TRAINING ACADEMY,CULINARY MODULE “Basic Cooking Methods - Deep Frying” CULINARY 03-04,Introduction(介绍),Deep frying is a process that cooks food in a hot fat bath at increasing or constant temperatures. 油炸是在提升或不变的温度的热滚油里煮食物的一种程序,In deep fat in the deep fat fryer. 在油炸机里油炸,Deep Frying - Where ?(油炸-哪里)
2、,Meat dishes, fish dishes, seafood, cheese dishes, potatoes, vegetables, fruits, mushrooms, pastries. 肉类,鱼类,海鲜类,奶酪类,马铃薯,蔬菜类,水果,蘑菇,甜品,Deep Frying - What ?(油炸-什么?),Deep Frying - What ?(油炸-什么?),Doughnuts 油炸圈饼,Wiener Schnitzel 维也纳炸肉片,Calamari 炸鱿鱼,Potato Wedges 马铃薯块,Fish and Chips 炸鱼和炸土豆条,French Fries 炸薯
3、条,Blanching (pre-frying) from 130 150 degrees Celsius 烫洗(预先油炸)130-150 摄氏度 Deep frying (finish frying) at about 180 degrees Celsius 油炸(完成油炸)180摄氏度,Deep Frying - How ?(油炸-如何?),Blanching烫洗,Deep Frying油炸,Use only non foaming, very heat resistant fats 只使用无泡沫的,非常抗热的油 The thermostat should be set correctly
4、, the temperature must be checked periodically for accuracy 正确设置温度调节器,定期检查温度是否精确 Fats that are high in polyunsaturated fatty acids (olive oil) break down at frying temperatures, which ruins the fat 油与多末饱和脂肪酸(橄榄油),在油炸的温度分解,毁灭脂肪 Reduce temperature by half during slow service. 降低一半温度当服务缓慢时,Special Requ
5、irements for Deep - Fat Fryers (油炸机的特别要求),Add only small quantities of the product to the hot fat otherwise the temperature drops, and the food becomes greasy 放小数量的食物到热油里否则温度会降低食物回变得肥腻 Drain wet products well 滤干食物 (fat will bubble up and escape, increasing the risk of burns) (油会变泡和流失,容易烧焦) Shake off
6、 loose breading or excess batter to prevent breakdown of the fat. 抖落碎粒,防止油变坏,Adding Product to Fat(添放食物到油里),Drain grease from foods on towels or paper 在毛巾或纸巾上滤干油脂 Do not salt, sugar or add spices to foods above the fat 不能向油里的食物添加盐,糖或香料 Never cover deep-fried foods, or they become soggy 永远不能盖着油炸食物,否则
7、它们会变成软烂的,Removing Product from Fat(从油里移拿食物),Drain grease from foods on towels or paper在毛巾或纸巾上滤干油脂 Do not salt, sugar or add spices to foods above the fat不能向油里的食物添加盐,糖或香料 Never cover deep-fried foods, or they become soggy永远不能盖着油炸食物,否则它们会变成软烂的,Removing Product from Fat(从油里移拿食物),Do not Cover! 不能封盖,Drai
8、n Grease on Paper 纸上滤干油脂,Salt in a bowl 撒盐在碗里,Drained French Fries 滤干炸薯条,Strain fat and clean if needed 清理过滤如果有需要 Check if fat is clean and can be used again 检查油是否干净和再用 Shut down deep-fryer and cover 关闭油炸机和封盖,Frying is Finished(完成油炸),Use “Caution” Sign 使用“小心”标号,Dark Color is unacceptable 深颜色的是不能接受的,
9、Clean like new 清洁如新,Strong foaming, small bubbles, (beer like foam) that increase during the frying process 油炸过程中很多泡沫,小气泡的增多 Low smoke point (below 170 degrees Celsius), lots of smoke at 180 190 degrees Celsius 底烟点(低于170摄氏度),180-190摄氏度很多烟 Eye- and lung- irritating smoke 刺激眼睛和肺部的烟 Bad smell and poor
10、taste of food product 食物难闻气味和恶心的味道 Dark colored fat 深颜色的油,Signs of Spoiled Frying Fat(糟坏油的迹象),Dark Color, unacceptable 深颜色,不能接受,Right Side ok 右边的及格,Checking the standard(检查标准),Q: What is deep frying? 什么是油炸? Q: Where do we deep fry foods? 我们在哪油炸食物? Q: What foods do we deep fry? 我们油炸什么食物? Q: How do we
11、 deep fry foods? 我们如何油炸食物 Q: What are the requirements for deep fat fryer? 对油炸器有什么要求?,Checking the standard(检查标准),Q: How do we add product to fat? 我们如何放食物到油里? Q: How do we remove product from fat? 我们如何从油里拿出食物? Q: What should we do when the frying process is finished? 当油炸程序完成后我们应该怎么做? Q: How do we recognize the spoiled frying fat? 我们如何辨认糟坏的油?,Any Questions?,
