Titlebook: Standards for Fats & Oils; Harry W. Lawson Book 1985 The Avi Publishing Company, Inc. 1985 Filtration.butter.cancer.chemistry.fats.food.gl

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Physical PropertiesMany of the physical properties of fats and oils are of practical importance in understanding the nature of these materials.

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Deep Fat FryingDeep fat frying is a very important method of cooking in the foodservice industry. It is estimated that nearly one-half of all lunch and dinner food orders in commercial restaurants include one or more deep-fried items. Customers really like deep-fried foods, especially when the quality is what it should be.

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Baking TechnologyThis chapter covers both foodservice commissary and in-kitchen baking procedures and technologies.

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The Basic Chemical Structure of Fats and Oilsr carbon atoms to form molecules with long chains. Furthermore, carbon’s ability to form bonds or react with other elements such as hydrogen, oxygen, iodine, nitrogen, and phosphorus is fundamental to understanding the chemistry of fats and oils.

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Processing Technologysired properties of the end product. A basic knowledge of manufacturing and processing standards will provide a good background for understanding product differences and how they affect usage in foodservice operations.

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