Frying Medium Oil - Variety of types suitable for frying, the need to consider the flash and smoke point of the oil and its level of Cholestrol. Browning reactions affect the surface of the food making it crispy and enhancing flavours. Burning occurs if temperature or timing is incorrect. Brat Pan - large scale hinged pan usually with hinged lid and rectangular in shape . Special pans - omelette, crepe, wok, to prevent sticking these pans should not be washed but wiped out with a dry or slightly damp cloth.
Food is appropriately prepared and coated.
Safety Rules 1. Pan correct size and used correctly, not too much fat or over heated. Careful placing in and removal from hot fat. Cover it 6. Protective clothing and footwear, long sleeves to protect from splashes.