Why is moderate heat preferred in the pan-frying technique

Reference no: EM133013230

Unit Twenty Six: The Technique of Pan Frying

Please define in your own words the following:

Key Terms

fresh bread crumbs (mie de pain) dry bread crumbs (chapelure) panko crumbs
cooking greens (types of) braising greens
pot liquor

creamy style dressings pan fry
späetzle dumplings cole slaw
standard breading procedure batter
coating Griswold

Study Questions

1. What types of items (protein, cuts of protein, vegetables) are best suited for pan-frying?

2. What type of pan should be used for pan frying? Why is the amount of surface area and the depth of the pan important when pan-frying?

3. What is a Griswold, and why is it also appropriate for pan frying?

4. List five differences between sautéing and pan-frying.

5. What would potentially happen if an item was placed into oil that was not hot enough while pan-frying?

6. Describe the ingredients, set up and method of the standard breading method of coating a protein item. List the ingredients in order of use.

7. What types of bread crumbs could be used in the Standard Breading Procedure?

8. Describe the appearance of a properly cooked pan-fried item.

9. Is it proper to pour the sauce accompaniment over a pan-fried item when plating? Why?

10. Can an item be breaded in advance, if yes, what should be considered?

11. Can a pan-fried item be cooked in advance and hot held for service?

12. Why is moderate heat preferred in the pan-frying technique?

13. Can the fat used in pan-frying be re-used, if yes what are things to consider?

14. What are some key safety measures to consider and avoid risks when pan-frying?

15. What are "dumplings", and basically how are they made?

16. Describe how to make a creamy dressing.

17. How is coleslaw made?

18. Explain how to braise greens and to what degree should they be cooked?

19. What type of potato is appropriate for pan frying, and why?

Reference no: EM133013230

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