Standards for Fats & Oils

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

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      Pages 3-4

   3. The Basic Chemical Structure of Fats and Oils

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      Pages 5-11

   4. Common Chemical Reactions

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      Pages 12-19

   5. Physical Properties

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      Pages 20-25

   6. Sources of Fats and Oils

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      Pages 26-32

   7. Processing Technology

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      Pages 33-43

   8. Analytical Tests

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      Pages 44-48

3. Utilization of Food Fats for Foodservice

   1. Front Matter

      Pages 49-49

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   2. Deep Fat Frying

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      Pages 51-112

   3. Griddling and Pan Frying

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      Pages 113-125

   4. Salad Oil/Cooking Oil

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      Pages 126-138

   5. Baking Technology

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      Pages 139-169

   6. Doughnut Technology

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      Pages 170-184

   7. All-Purpose Baking

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      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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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.

• Filtration
• butter
• cancer
• chemistry
• fats
• food
• glyceride
• nutrition
• processing
• quality control

• Cincinnati, USA

  Harry W. Lawson

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