What are some possible sources of error when sautéing, stir-frying, pan-prying, and deep-fat frying? Can any fat be used for frying? Define smoke point, flash point, and fire point. How does the temperature of frying fat affect the absorption of fat into foods? Discuss the differing effects of frying foods at too-low temperatures as opposed to frying at the optimal temperature. What equipment is recommended for frying? Give guidelines for optimal frying conditions.

What will be an ideal response?


See section 22-4.

Nutritional Science

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Pernicious anemia and neurologic degeneration are associated with deficiency of:

a. vitamin C. b. folic acid. c. vitamin B12. d. pantothenic acid.

Nutritional Science

What is the dietary benefit of golden rice?

Nutritional Science

If the ingredient label lists _____, then you know the product contains some trans fat

a. shortening b. peanut butter c. corn oil d. sunflower oil e. soybean oil

Nutritional Science

A 2006 study of former Finnish athletes raises the possibility that weight cycling by athletes may predispose them to _______________ later in life

Fill in the blank(s) with correct word

Nutritional Science