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GCSE Food Preparation and Nutrition · key term
Cooking food in a frying pan containing a shallow layer of heated oil or fat, turning the food to cook both sides.
Used by AQA
Paper 1
Revise: Dry Heat and Fat-Based Hob MethodsDry frying, shallow frying and stir-frying are hob methods that can develop browned surfaces, crisp textures and appealing flavours. Unlike boiling or poaching, they do not use water as the main cooking medium. Their key differences are how much fat is added, the heat used and how the food is moved during cooking.
Distinguish the methods by added fat and technique: dry frying uses no added fat; shallow frying uses a layer of fat; stir-frying uses a little fat with high heat and frequent movement.
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