Experiment on Deep Fat Frying Essay

Experiment on Deep Fat Frying Essay

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Upon completion of the experiment, the students will be able to:

1. Identify the factors that influence the fat absorption during deep fat frying.
2. Identify the factors that influence steaming cooking.
3. Discuss the significance of temperature of the fat in influencing fat absorption during deep fat frying.
4. Discuss the significance of water temperature during steaming cooking.


During the laboratory class, we conducted experiments regarding deep fat frying, fat absorption and steaming cooking. We fried doughnut, French fries and prawn fritter while steamed bun and chocolate cakes.

What is deep fat frying? Deep frying involves immersing food into hot oil at a temperature of 160-190°C, in effect boiling in oil to produce a deep-fried quality. The food remains moist on the inside, and good heat transfer properties of the hot oil will speed up the cooking process. In this class, we have fried doughnut, French fries and prawn fritter at 163°C, 177°C, 190°C and 204°C respectively by following the frying procedure outlined in the lab manual and have calculated the difference between the initial and the fried weight.

On the other hand, steaming is a method of cooking using steam. To steam food, first, boil water continuously until the water vaporize into steam, then the steam will carry heat to the nearby food through induction, thus cooking the food. When steaming food, there is direct contact between food and steam but not with water. This is to ensure that the food will have a moist texture. We steamed bun and chocolate cakes at 60°C, 80°C and 100°C by adhering to the steam procedure outlined in the lab manual and calculate the difference between the initial and the cooked weight.
As for deep fat fr...

... middle of paper ...

...soft, so as to the chocolate cake to have a nice colour and soft texture.

5. Did cooking time influence the sensory evaluation of deep fat frying and steaming cooking? Why?

First and foremost, the cooking time did influence the sensory evaluation of deep fat frying. To illustrate a condition where doughnut is supposed to be fried in 1 minute and 30 seconds at 163˚C, but accidentally it has been fried for 2 minutes. As a result, the colour of the doughnut turned out to be dark brown in colour and have burnt and scorched food smell as it has been overcooked. This scenario will definitely lead to a bad evaluation. Then for steaming cooking, the cooking time did influence the sensory evaluation too. For instance, bun lost its initial white colour and became more yellowish in colour due to prolonged steaming. Besides, the texture of the bun will also be rough and hard.

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