Food Science and Processing

FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 4 : Methods of Food Preparation

Shallow fat frying

Here the food is cooked in fat or oil but enough to cover it. Heat is transferred to the food partially by conduction by contact with the heated pan and partially by the convection currents of the foods. This prevents local burning of the food by keeping away the intense heat of frying pan, e.g. paratha, chapatti, fish, cutlets and tikkis. The finished dish will be crispy brown outside, soft and tender inside. The iron content of food increases when iron tavas are used. Non-stick coated frying pan can be used.