Cooking Fish Sticks

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Questions and Answers

What is the initial preparation step before frying the Fish Stick OVM (PA)?

  • Mixing the honey, water, and oil palm
  • Conducting mise en place preparation (correct)
  • Setting the oil temperature to 148-150 °C
  • Skimming oil to remove debris

What is the purpose of skimming oil before and after frying the Fish Stick OVM (PA)?

  • To set the timer for frying
  • To remove excess oil from the fish stick
  • To mix the honey, water, and oil palm
  • To remove debris from the oil (correct)

How long should the fry basket be hung to drain off excess oil?

  • 10-15 seconds (correct)
  • 20-30 seconds
  • 30-60 seconds
  • 5-10 seconds

What is the temperature range to verify if the Fish Stick OVM (PA) is cooked?

<p>80-90 °C (B)</p> Signup and view all the answers

What is the final step after mixing the honey, water, and oil palm with the Fish Stick OVM (PA)?

<p>Turning off the flame (B)</p> Signup and view all the answers

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Study Notes

Mise en Place Preparation

  • Ensure all ingredients are complete before starting: Fish Stick OVM (PA) - 60 g, Honey - 1 tsp (5 mL), Oil Palm - 1 tsp (5 mL), and Water - 1 tsp (5 mL)

Frying Preparation

  • Prepare the fryer and set the oil temperature at 148-150 °C
  • Skim oil first to remove debris before frying

Frying Process

  • Place 1 pack of Fish Stick OVM (PA) in the fry basket over an aluminum pan
  • Drop the fry basket into the deep fryer and set the timer for 5 minutes
  • When the timer alarms, pull up the fry basket and hang for 10-15 seconds to drain excess oil
  • Transfer the fish sticks into a perforated colander after 15 seconds

Post-Frying Process

  • Skim oil after cooking to remove debris
  • Check the appearance and product temperature (80-90 °C) to verify if it is cooked

Glazing Process

  • Mix 1 tsp of honey, 1 tsp of water, and 1 tsp of oil
  • Heat the pan in medium flame
  • Add the fish stick and honey/water/oil mixture
  • Toss/mix until the fish sticks are fully coated
  • Turn off the flame

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