Deep Fat Frying

  • Harry W. Lawson
Part of the The L. J. Minor Food Service Standards Series book series (TLMFSS, volume 5)

Abstract

Deep fat frying is a very important method of cooking in the foodservice industry. It is estimated that nearly one-half of all lunch and dinner food orders in commercial restaurants include one or more deep-fried items. Customers really like deep-fried foods, especially when the quality is what it should be.

Keywords

Sugar Burning Hydrolysis Brittle Chlorine 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Copyright information

© The Avi Publishing Company, Inc. 1985

Authors and Affiliations

  • Harry W. Lawson
    • 1
  1. 1.CincinnatiUSA

Personalised recommendations