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Standards for Fats & Oils

  • Book
  • © 1985

Overview

Authors:
  1. Harry W. Lawson

    1. Cincinnati, USA

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Part of the book series: The L. J. Minor foodservice standards series (TLMFSS, volume 5)

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Table of contents (15 chapters)

  1. Front Matter

    Pages i-xiii
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  2. Fat and Oil Technology

    1. Front Matter

      Pages 1-1
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    2. Definitions and Overview

      • Harry W. Lawson
      Pages 3-4

    3. The Basic Chemical Structure of Fats and Oils

      • Harry W. Lawson
      Pages 5-11

    4. Common Chemical Reactions

      • Harry W. Lawson
      Pages 12-19

    5. Physical Properties

      • Harry W. Lawson
      Pages 20-25

    6. Sources of Fats and Oils

      • Harry W. Lawson
      Pages 26-32

    7. Processing Technology

      • Harry W. Lawson
      Pages 33-43

    8. Analytical Tests

      • Harry W. Lawson
      Pages 44-48

  3. Utilization of Food Fats for Foodservice

    1. Front Matter

      Pages 49-49
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    2. Deep Fat Frying

      • Harry W. Lawson
      Pages 51-112

    3. Griddling and Pan Frying

      • Harry W. Lawson
      Pages 113-125

    4. Salad Oil/Cooking Oil

      • Harry W. Lawson
      Pages 126-138

    5. Baking Technology

      • Harry W. Lawson
      Pages 139-169

    6. Doughnut Technology

      • Harry W. Lawson
      Pages 170-184

    7. All-Purpose Baking

      • Harry W. Lawson
      Pages 185-189

  4. Dietary Considerations and Research and Development Techniques

    1. Front Matter

      Pages 191-191
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    2. Nutritional Aspects of Fats and Oils

      • Harry W. Lawson
      Pages 193-206

    3. Research and Development

      • Harry W. Lawson
      Pages 207-219

  5. Back Matter

    Pages 220-235
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Keywords

About this book

This book was written as a basic reference textbook for students in the schools of hotel, restaurant, and institutional management. It is also designed to be a reference and further study guide for cooks, chefs, dietitians, and foodservice management personnel who are already employed in this important industry. There are many texts available that thoroughly cover, in great depth, the chemistry and technical aspects of fats and oils. However, the author is not aware of any text devoted exclusively to fats and oils for foodservice. Therefore, this book is designed to provide just enough technical background to allow an under­ standing of how and why certain types of fats and oils work for specific uses in foodservice. This leads to practical applications and standards for the various types of products available for such uses as deep frying, griddling, pan frying, salad dressing, and baking. Tested quantity recipes are included as a further guide to product usage and menu expansion. This book is divided into three parts. The first part deals with the chemistry and general technical background for fats and oils. Part II covers the major practical applications in foodservice, along with recipes. In Part III, nutrition, dietary considerations, product and recipe Qevelopment techniques, and sanitary and quality control procedures are considered. Fats and oils playa very important role in all foodservice operations. This book will provide the information necessary for a good understanding of these products and how they should be used.

Authors and Affiliations

  • Cincinnati, USA

    Harry W. Lawson

Bibliographic Information

  • Book Title: Standards for Fats & Oils

  • Authors: Harry W. Lawson

  • Series Title: The L. J. Minor foodservice standards series

  • DOI: https://doi.org/10.1007/978-1-4684-6876-2

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: The Avi Publishing Company, Inc. 1985

  • eBook ISBN: 978-1-4684-6876-2Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XIV, 236

  • Number of Illustrations: 44 b/w illustrations

  • Topics: Biomedicine general

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