What are some possible sources of error when sautéing, stir-frying, pan-prying, and deep-fat frying? Can any fat be used for frying? Define smoke point , flash point , and fire point . How does the temperature of frying fat affect the absorption of fat into foods? Discuss the differing effects of frying foods at too-low temperatures as opposed to frying at the optimal temperature. What equipment is recommended for frying? Give guidelines for optimal frying conditions.

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The Answer of What are some possible sources of error when sautéing, stir-frying, pan-prying, and deep-fat frying? Can any fat be used for frying? Define smoke point , flash point , and fire point . How does the temperature of frying fat affect the absorption of fat into foods? Discuss the differing effects of frying foods at too-low temperatures as opposed to frying at the optimal temperature. What equipment is recommended for frying? Give guidelines for optimal frying conditions.

What Are Some Possible Sources of Error When Sautéing, Stir-Frying