What should be done during the dropping stage to ensure quality?

Ensuring proper oil temperature during the dropping stage is critical for achieving the best quality in cooking. When food is added to hot oil, the temperature of the oil can drop significantly. If the oil temperature is too low, it can lead to food that is greasy and undercooked, as the food will absorb more oil rather than fry properly.

Proper oil temperature not only allows for a crispy exterior but also helps to cook the food evenly and thoroughly, enhancing texture and flavor. Maintaining the right temperature leads to a desired golden-brown color and creates a barrier that keeps moisture inside the food, resulting in a delicious final product.

When cooking, other factors like using larger pieces, maintaining even cooking time, and keeping drops minimal can be relevant but do not have the same direct impact on ensuring the quality and desired results as the oil temperature does during this critical stage of the cooking process.