Deep frying

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/deep-frying

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is deep frying?Deep frying is a cooking method where food is completely submerged in hot oil, usually between 175°C and 190°C. The high heat quickly cooks the outside while keeping the inside moist.
2. Why does deep frying make food crispy?The hot oil removes moisture from the surface very fast, and the Maillard reaction browns the food, giving it a crunchy crust.

Maillard Reaction: A chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.
Thermal Conductivity: A material's ability to conduct heat; oil has high thermal conductivity, enabling fast cooking.
Pressure Frying: A commercial deep-frying method using a sealed vessel to increase pressure and cooking temperature.