Deep Fat Frying

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


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.


Sugar Burning Hydrolysis Brittle Chlorine 


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Copyright information

© The Avi Publishing Company, Inc. 1985

Authors and Affiliations

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

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