Mise en PlaceMethods of Cooking

(Pan-Frying & Deep-Frying)

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Understand kitchen responsibilities

Demonstrate how to effectively set up your workstation and organize your mise en place

Explain standard breading mise en place and standard batter mise en place

List the equipment necessary for pan-frying and deep-frying

Identify the correct fats and the appropriate amounts used to pan-fry and/or deep-fry

Identify the food characteristics that are appropriate for pan- frying and/or deep-frying

List and execute pan-frying and deep-frying methods

Identify types of sauces that may accompany pan-fried and/or deep-fried items

Learning Objectives

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Set up work stations completely Keep stations clean Properly handle and store all food

When handling “ready-to-eat“ food items…if you don’t cook it, glove it!

Wash hands, cutting boards, knives, etc. when switching between meats and vegetables

Clean all small equipment as you go At end of class, equipment & kitchen will be cleaned & pots,

pans, and cutting boards go back to store room Food supplies organized, labeled & dated

Kitchen Responsibilities

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French term for “put into place” What does this mean?

A clean, organized work station Recipe mise en place (MEP)

Make sure you read through & understand the entire recipe

Prep time vs. service Physically ready to cook Mentally prepared to cook – proper state of mind!

Mise en Place

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Heat Transfer Conduction – transfer of heat from one item to another. Surface to surface like a pot or in the air.

Convection – transfer of heat caused by the movement of molecules from a warmer area to a cooler one. Forced hot air is an example.

Radiation – no physical contact between heat source and the food. Heat is created by moving water molecules in the food creating friction. Goes from the outside of the food inside through conduction.

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Set table and cutting board at correct height Use bain-maries with hot water for tools Set cutting board on sheet pan for messy jobs Have a written daily plan - start with the end in mind Use standardized recipes Consolidate tasks - have one person cut all of the onions,

garlic, etc. Use timers and thermometers (when necessary) Use the right equipment for the right job!

Non-stick for non-stick ONLY Peelers for Peeling

Organization and Workflow

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It is important to: Read through a recipe in its entirety before starting Understand all terms and definitions - ask questions! Check yield, temperature, and cooking times Gather ingredients needed before preparation time Complete necessary “pre” steps Accurately measure or weigh each ingredient Time cooking periods accurately

Remember: Recipes are only guidelines!

Recipe Mise en Place

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OIL TYPE SMOKE POINT FLASH POINT FIRE POINTCottonseed: 420 - 430ºF 615ºF 680ºF

Peanut: 425ºF 540ºF 833ºF

Safflower: 425 - 450ºF 600ºF 685ºF

Soy Bean: n/a 540ºF 833ºF

Corn: 437ºF 610ºF 740ºF

Olive: 437ºF 650ºF

Oil Temperature Points

Pan-Frying & Deep-Frying

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Pan-Frying & Deep-Frying Use neutral oils / fats High smoke point Items are usually coated or breaded Sauces are prepared separately, i.e. ..

Remoulade Sauce Tartar Sauce Chutney

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Pan-Frying Deep-Frying

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Equipment Pan-Frying & Deep-Frying Thermometer Spider or skimmer Tongs Holding or finishing pans Deep Fryer Frying Basket Pan / Sautoir

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Breading Standard/Anglaise

Flour Egg wash Breadcrumbs

Française

Flour Egg wash

Batter Plain Beer Tempura

Frying Coatings

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Product Flour (shake off excess) Egg wash (drain excess) Breading agent (shake off) Empty pan for finished item

Standard Breading Mise en Place

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Product Flour (shake off excess) Batter (drain excess) Deep fryer Empty pan for finished item

Standard Batter Mise en Place

Uses more fat than sautéing and stir frying, less than deep-frying

Pan-Frying

High smoking point Examples:

Clarified butterNeutral-flavored oil (sunflower, corn, etc.)Olive oilRendered fats

Oil temperature = +/- 350°F/ 175°C

Pan-Frying Fats and Oils

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Characteristics of items to be pan fried Tender Single portion size or small pieces

Foods suitable for pan-frying Veal Chicken Pork Seafood Vegetables and starches Pre-prepared items (i.e. fritters)

Pan-Frying Ingredients

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1. Heat oil to appropriate temperature

2. Add main item (usually breaded or batter-coated) to pan in a single layer

3. Pan-fry food on the first side until well browned - Presentations side

4. Turn item and cook to the desired doneness

5. Remove item and finish in oven, if necessary

6. Drain item on paper towels

7. Season and serve with appropriate sauce and garnish

Pan-Frying Method

Coat and cook items as close to service as possible Drain items of excess fat after cooking Discard fat containing a lot of burnt particles Make sauce separately Try not to finish fried items in oven – liquid will come out and make coating soggy

Pan-Frying Tips

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Deep-Frying

Item completely submerged in fat Cooked to order Served immediately

Deep-Frying

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High smoking point Examples:

Neutral-flavored oil (safflower, corn, etc.)Rendered fats such as lard

Temperature = 300°F - 375°F/ 149 – 191 CBlanching in oil - 300°F / 149 C(i.e. French Fries)

Deep-Frying Fats and Oils

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Characteristics of items to be pan fried Tender Small pieces able to be completely cooked by the time

the coating achieves the proper browning

Foods suitable for pan-frying Vegetables White meat or poultry Seafood (light fleshed) Vegetables Potatoes Cheeses Cooked meat preparations

Deep-Frying Ingredients

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1. Heat fat to proper temperature

2. Coat products with desired coating

3. Add main item (usually breaded or batter-coated) to hot fat using appropriate method

4. Turn items during frying

5. Remove main item and finish cooking in an oven, if necessary

6. Drain food on paper towels or on rack

7. Season and serve with appropriate sauce and garnish

Deep-Frying Method

Basket Method Swimming Method

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Deep-Frying Method Selection

Item Basket Method Swimming Method

Breaded or other dry coating

Yes OK

Many small pieces

Yes No

Battered items No Yes

Large items Yes Yes

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High temperatures and prolonged heating Free fatty acids (bacon fat) Moisture, (frozen French fries better than thawing first, less

moisture in oil) Exposure to air Certain metals ( i.e. aluminum) Salt Food particles

Deep-Frying Tips, Enemies of Oil

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Do not season above the fat Turn down the temperature when not in use Filter fat frequently Keep the fryer clean Use high-quality cooking fat

Deep-Frying Tips, Oil Maintenance

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