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stir-fry pan, stirfry pan,

1. A basic Asian cooking method that generally uses a wok for the cooking, but also can be prepared in a frying pan.

A type of kitchen utensil that can be used to heat cooking oils (fats) so foods can be completely covered in hot oil to be fry cooked, also referred to as "deep fat fried".

The process of "dry" cooking food totally covered in hot cooking fat or oil. This process produces evenly cooked food with a golden, crisp surface on the outside.

A traditional snack food originating in Belgium, which is known as the "Belgian french fry." Known in France as the "pomme frite," it is commonly available fresh fried or as a crispy hard snack food available in shops and from street vendors in many western European locations.

A kitchen utensil used to cut uniform shapes for French fries from raw potatoes. There are a variety of different types of cutters available that manually control the width and depth of the cut, but typically not the length.

A popular breakfast originating in Northern Ireland. This meal consists of fried bacon, sausages, black pudding, mushrooms, tomato and eggs served with fried soda bread and potato farls.

1. Working in the food industry, this title is given to a person who has an occupation that involves the preparation of foods.

As a shorter and different shaped version of a sauce pan, the saucier is a pan often used for preparations requiring more repetitive motions with the ingredients in the pan, such as stirring or whisking.

A vegetable consisting of green clusters of flowering buds, known as florets, which grow on a thick leafy stalk.

A vegetable consisting of green clusters of flowering buds, known as florets, which grow on a thick leafy stalk.

A method of cooking that involves that use a heavy pan containing a small amount of fat that is used for cooking foods over moderate heat The fat which helps to prevent the fried food from sticking to the pan, is heated until it is very hot before food is added to the pan.

An oil that is mostly derived from the seeds of a mustard plant found in India, which differs from the more common seeds that are found in the Mediterranean.

The process of cooking food in hot fat or oil in an open, shallow pan in order to brown the outside of the food and cook the inside to the desired level of doneness.

A thin strip of potato, usually cut 3 to 4 inches in length and about 1/4 to 3/8 inches square that are deep fried until they are golden brown and crisp textured on the outside while remaining white and soft on the inside.

A meat product traditionally produced from a cut of pork that is taken from the side (belly) or back of the hog.

Designed for making batter Fried Onion Blossoms, this utensil prepares an onion by shaping and slicing the whole onion so it can be blossomed and ready to fry.

Popular with many consumers who enjoy fried foods, this appetizer is a common menu item in the U.S. as well as regions throughout the world.

A piece of cooking equipment made large enough to hold a whole turkey in a pot of oil so it can be deep fried.

A type of popular Mexican flat bread that is often used as a sandwich wrap or an open-face sandwich, such as a corn cake patty.