Which technique involves cooking food in hot oil until crisp and brown?

• A. Deep fry
• B. Deglaze
• C. Concasse
• D. Chiffonade

Answer: (A)

Cooking food in hot oil until it becomes crisp and brown is deep frying. In this method, the food is submerged in oil at high heat, typically around 350–375°F (175–190°C). This intense heat forms a quick crust that seals moisture inside and gives a golden, crunchy exterior. Proper temperature is key: too cool and the coating won’t crisp; too hot and the outside may burn before the inside cooks. This technique is common for items like French fries, chicken tenders, doughnuts, and battered fish. By contrast, deglazing is about loosening fond in a pan with liquid, concasse means roughly chopping or crushing peeled tomatoes or other produce, and chiffonade is slicing greens into thin ribbons. Deep frying, then, is specifically about cooking food in hot oil to achieve that crisp, brown exterior.