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Deep and Shallow frying

Quiz by Calvin Gear

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12 questions
Show answers
  • Q1
    What are 3 coatings suitable for deep frying?
    Flour and Milk, Flour, egg and breadcrumbs, Batter
    Butter, skin and chicken lips
    Flour and Milk, Pane, Batter
    Pane, Batter, Flour and water
    30s
  • Q2
    Chips are traditionally cooked by which method?
    Blanched at 160-165C then Fried again at 185-190C
    Boiled at 95-100C then fried at 180 to 190C
    Shallow fried, braised then deep fried
    Blanched at 185-190c then fried at 200-210c
    30s
  • Q3
    When shallow frying it is important to?
    Pre-heat the pan, add the oil until it reaches flash point and drop the product in
    Pre-heat the pan, add the product presentation side down and then add the oil
    Pre-heat the pan, add the oil and cook the product presentation side down first
    Pre-heat the pan, add the oil and cook the product presentation side up first
    60s
  • Q4
    Which fruits are suitable for deep frying?
    Pineapple, Banana, Orange
    Apple, Banana, Custard Apple
    Apple, Banana, Pineapple
    Pear, Banana, Strawberry
    30s
  • Q5
    Which cuts of meat are suitable for deep frying?
    Prime cuts and small joints
    Thick, dank and frisky cuts
    Cheap and tough cuts
    Prime cuts and cheap joints
    30s
  • Q6
    Shallow and deep fried foods should be?
    Brown, cooked to 180C and crispy
    Evenly coloured, cooked to 60C and not too greasy
    Evenly coloured, cooked to 75C and not too greasy
    Evenly coloured, cooked to 75C and greasy
    30s
  • Q7
    What is the difference between deep and shallow frying?
    Deep is when food is submerged in cold oil and heated until browned, shallow is cooked on a heated surface in a small amount of oil
    Deep is when food is submerged in preheated fat/oil, shallow is cooked on a heated surface in a small amount of oil
    Deep is when food is submerged in preheated water shallow is cooked on a heated surface in a small amount of water
    Deep is when food is submerged in preheated fat/oil, shallow is cooked on a chargrill in a small amount of oil
    60s
  • Q8
    Meuniere can be described as?
    Shallow frying a forerib of beef in butter until nut brown and finishing with lemon juice and parsley
    Shallow frying a fillet of chicken in butter until nut brown and finishing with lard and capers
    Shallow frying a fillet of lemon sole in butter until black and finishing with lemon juice and capers
    Shallow frying a fillet of lemon sole in butter until nut brown and finishing with lemon juice and parsley
    60s
  • Q9
    When cooking Churros, Beignets or Doughnuts the product must be?
    Cooked through to 63C or above, golden brown, heavy and greasy
    Cooked through to 37C or above, golden brown, fluffy and not too greasy
    Cooked through to 63C or above, dark brown, fluffy and greasy
    Cooked through to 63C or above, golden brown, fluffy and not too greasy
    45s
  • Q10
    Deep frying is a good cooking method because
    It is a fast method which adds flavour, texture, colour and retains the fat
    It is a slow method which adds flavour, texture, colour and retains nutrients
    It is a fast method which adds flavour, calories, health issues and retains nutrients
    It is a fast method which adds flavour, texture, colour and retains nutrients
    60s
  • Q11
    When frying foods you must?
    Use a clean, dry oven cloth, keep water away from hot fats and do not walk away from products when they are cooking
    Use a clean, wet oven cloth, keep water away from hot fats and keep the oil at the correct temperature
    Use a wet, dirty oven cloth, keep water away from hot fats and do not walk away from products when they are cooking
    Use a clean, dry oven cloth, add water to the hot fats and walk away from products when they are cooking
    60s
  • Q12
    PPE is?
    Personal, Protective Ejection
    Personal, Protective Equipment
    Personal, Protection from Enclosures
    Protection from People who Exercise
    60s

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