F&N 203 – Day 5 – Frying


Part 1: Frying

  1. Each group of 4 students prepares the marinade for the Deep-Fried Chicken and marinates the chicken for at least 1-hour.
  2. Each group of 4 students prepares a “Fry Station” by assembling all the ingredients including prepared ingredients, cookware, tools and serviceware at each cooking station. Then…
  3. Each group of 4 students completes the following:

  • Professional Cooking, Gisslen, 8th ed.
    • Chapter 2, Sanitation and Safety
    • Chapter 3, Tools and Equipment
  • PowerPoints