Fat-Based Cooking Methods

Food Preparation & Nutrition: AQA GCSE, topic 3.1.3

Frying involves heating oil or fat to a really high temperature. The amount of fat or oil used will depend on the method of frying.

Frying food in a wok or similarly large frying pan using a small quantity of oil.
You can stir-fry small chunks of meat (chicken, beef, pork), fish (cod) as well as noodles, tofu, vegetables and nuts.
Advantages:
Relatively healthy option - only a small amount of oil is used.
Very quick cooking method - this also means vegetables don't lose too many nutrients.
Disadvantages:
Food needs constant attention and moving around the pan so that it does not burn.

Frying food in a frying pan (smaller than a wok) using a medium quantity of oil or fat.
Good quality cuts of meat, fish, sausages and vegetables can be shallow fried.
Advantages:
Compared to stir-frying, food develops a crispier texture.
Disadvantages:
Unhealthy cooking method - uses more fat than stir-frying.
The fat content of the pan increases throughout the cooking process as solid fats from the food start to melt.

Frying involves heating fat or oil to very high temperatures.
When hot, the fat/oil is very flammable. Contact with the skin could cause severe burns.

When food is fried, the food absorbs some of the fat from the pan. This gives the food more flavour.
When some foods, such as onions, are fried, they caramelise and become sweeter.

Sweating involves frying food over a low heat using a small quantity of oil or fat.
Covering sweating food helps the food to retain moisture.
Advantages:
The food releases moisture - it cooks tenderly and tastes sweet once cooked.
Food doesn't brown.

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