ABSTRACT
Deep-fat frying has been a part of Chinese cooking for centuries. It remained an art until it gradually evolved into a science prompted by a need for better and faster food preparation methods. Deep-fat frying has become one of the more important methods of food preparation used by the foodservice, snack, and baking industries, as well as the home kitchen. Frying technology development has determined that many of the principles apply equally to all types of commercial deepfat frying, but each type of frying also has distinctive requirements not shared by all. Because frying fats play such a unique role in the food preparation technique, an increase in acceptance of fried foods parallels the advancements made in the processing of improved frying shortenings along with the improvements in frying equipment and the other ingredients.
