The document discusses deep frying methods and procedures, including: - Common temperature ranges for deep frying of 325°F to 375°F. - Proper breading procedures such as dusting with flour, using an egg wash, and refrigerating breaded products for 30 minutes before frying. - Safety tips for deep frying including avoiding overcrowding the fryer, using proper utensils, cleaning properly, and not overheating the oil.

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

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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. • 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. 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