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One-Day Training Course

Our one-day course is designed for people with catering or food retail experience but no practical knowledge of fish frying and can be tailored to your needs.

The syllabus is purely practical and covers:

  • Fish, potato and batter: selection and preparation
  • Batter Equipment & Techniques
  • Types of oils and fats
  • Valuable hints and tips on buying, preparing and cooking your fish
  • Hands on cooking including correct frying temperatures, range management and portion control

This is a perfect course to introduce your current shop staff to the various intricacies of the fish frying process, keeping them up to date with information and making them more aware of what is going on in the shop around them.

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How to Book

The one-day training course is run on an 'ad hoc' basis and can be booked at a time that suits you. For additional information and to book please email Helen Brook at: h.brook@federationoffishfriers.co.uk

 

One-Day Course Syllabus

Time
Session

9:15am

Arrival at NFFF

Welcome, booking in and refreshments.

9:30am
Potatoes

Characteristics of chipping grade potatoes - storage. Dealing with frost damage.
How to minimise waste in preparation.
Peel and chip.
Storage after chipping.
Clean machinery.

10.30am
Batter Equipment

Proprietary brands vs home made.
Facts and techniques.

11:15am
Oils & Fats

Types of Oils & Fats.
Management techniques to minimise breakdown.
Essential Temperatures.
Range Management.
Effective cleaning techniques.

11:45am
Fish

Purchasing skills / what to look for
Fish quality.
Fish varieties and sizes.
Cutting and trimming techniques.
Effective storage of your fish.

12:15pm
Frying

Student's fry under supervision.

1:00pm
Students Lunch

What else could it be... Fish and Chips!

1:45pm
Revision

Tutor and Trainees revise the practical sessions using notes provided.

3:30pm
Course Finishes

Course finishes with a final note... safe journey home!