Meat, vegetables, fish, nuts, pastry, fritters, doughnuts, and other foods are cooked at high temperatures, absorbing the oil and/or fat in which they are cooked. The foods are cooked by processes commonly referred to as "deep fat frying." When the food is only partially cooked in fat and/or oil, the cooked food is referred to as "par fried". The fried food is subsequently fully cooked by baking or some other method. When cooked in this manner, the cooked food undesirably absorbs the fat or oil, reducing its nutritional and dietary value.
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