Frying made easy – Tips for frying Healthy Food items- Do’s & Don’ts and Cooking Temperatures for Frying

TIPS FOR FRYING HEALTHY FOOD ITEMS
Do’s Don’ts
Heat oil slowly to the correct temperature Avoid overheating.
Check thermostat is working correctly. Avoid mixing different types of foods
Cool then cover between batches and at the end of frying. Don’t allow drip back from fume hood
Use correct food:oil ratio of 1:6 Do not salt food over the fryer.
Top up regularly to load level. Do not allow any copper metal.
Skim surface regularly to remove debris. Do not allow oil filter to block.
Filter oil daily Do not fry wet food.
Clean with detergent and then water to remove soaps then dry.
COOKING TEMPERATURES FOR DEEP/BATCH FRYING
FOOD Celsius Fahrenheit
Potato Chips – Blanch 166-188 330-370
Potato Chips – Fry 188 370
Potato crisps and straws 175 347
Fish fillets – battered and breaded 170-180 338-356
Fish Cakes – breaded 188 370
Meat – battered and breaded cutlets 182 360
Meat – lean chops 177 350
Chicken – large, battered and breaded 163-177 325-350
Chicken – small, battered and breaded 170-185 338-365
Chicken – pre-cooked, battered and breaded 170-185 338-365
Scampi – battered 180-185 356-365
Doughnuts 190 375
Onion rings – battered and breaded 180-185 356-365
Fruit fritters – battered 175-180 347-356
Vegetables 165 330
Vegetables – battered and breaded 185 365
Maize snacks 190 375
Pre-cooked rice 190 375
Croutons 155 310
Nuts – almonds 115 240
Nuts -cashews 135 275
Nuts – peanuts 177 350
Nuts – blanched peanuts 149 300
Chinese noodles – battered 190 375
Croquets – breaded 190 375
Leatherhead Publishing ISBN No: 1 904007104, 1999 LFRA Ltd., page 212.

About Abdul Quddus

• Abdul Quddus has been writing and presenting healthy articles since late 1998, mostly on subjects related to biotechnology, lipid sciences (fats & oils), healthy fruits & vegetables and value added products, • Having experience of 11+ years in Research and Development of food products, and Operations of Quality Assurance and Management. • International work experience in Multinational food groups. • Known as Specialist in Fats and Oils and its allied products. • Expert in Dry Food Mixes, Bakery / Dairy Ingredients and Nutraceuticals (Functional Foods). • Proficient in making Fruits & Vegetables value added products. • Good Sensory Evaluation and Tasting of food products (Trained/Expert workshop from 3 reputed organizations). • Strong academic background – M.Sc. Industrial Chemistry; Bachelor Degree in Biotechnology, Microbiology and Chemistry; Few Diplomas in Management Systems; and Attended more than 20 Training Courses related to Food formulation, processing, quality, safety,and testing/analysis. • Active and Senior member of few groups and associations.
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