Title: Demonstrate pan frying.
Course: Culinary Arts II (16052-II) > Section: Applying Advanced Food Preparation Techniques

Demonstration should include

- defining the term pan frying, including that pan frying uses enough fat to cover two-thirds of the product
- identifying when it is appropriate to pan fry food.

Process/Skill Questions:

Thinking

- What foods are associated with pan frying?
- How does the equipment affect pan frying?
- What skills are needed to prepare products to be pan fried?

Communication

- What does the phrase conditioning the fat mean?
- How does one determine when a pan-fried product is done?
- What is the difference between deep frying and pan frying?

Leadership

- What procedures are needed for pan frying?
- What factors should be considered when deciding to pan fry?
- What are nutritional considerations for pan frying food?

Management

- What equipment is needed for pan frying?
- What products are appropriate for pan frying?