GCSE Food Preparation and Nutrition · key term

Stir-frying

Definition

Cooking small pieces of food quickly in a small amount of hot oil, keeping them moving around a wok or large frying pan.

Used by AQA

Paper 1

For example, small pieces of chicken are suitable for stir-frying, but a whole chicken breast is much thicker and cannot simply be given the same brief cooking time. Similarly, a thick fish portion needs more time than a thin portion cooked by the same method.
Revise: Selecting and Adjusting Cooking Times
Cooking small pieces of food quickly over a high heat in a wok, using a little oil and moving the food frequently.
Revise: Dry Heat and Fat-Based Hob Methods

1
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.
2
Link a method to the ingredient and intended result, rather than simply calling it ‘healthy’. For example, stir-frying peppers quickly helps retain their colour and crisp texture.

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