Abstract
With this chapter we start the coverage of how these oils and fats are used in edible food products. This chapter will be devoted to deep fat frying with the emphasis on the basic principles involved in this method of cooking. Chapters 8 through 12 will include such topics as griddling, pan frying, salad oil, cooking oil, baking, doughnut technology, and some large commercial uses for food fats and oils.
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References
Swern, D. 1979. Bailey’s Industrial Oil and Fat Products, 3rd ed. New York: WileyInterscience, p. 372.
Brooks, D. 1991. Inform, 2(12) 1091.
Applewhite, T. 1985. Bailey’s Industrial Oil and Fat Products, Vol. 3, New York: Wiley-Interscience p. 114.
Applewhite, T. 1985. Bailey’s Industrial Oil and Fat Products, Vol. 3, New York: Wiley-Interscience, p. 114.
Lawson, H. 1970. Fats and Oils for Poultry Processors. Chicago, IL: Institute of American Poultry Seminar on Quality Standards.
General References
Varela, G., Bender, A., and Morton, I. 1988. Frying of Food: Principles, Changes, New Approaches. Chichester, England: Harwood.
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© 1995 Springer Science+Business Media Dordrecht
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Lawson, H. (1995). Deep Fat Frying. In: Food Oils and Fats. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-2351-9_7
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DOI: https://doi.org/10.1007/978-1-4757-2351-9_7
Publisher Name: Springer, Boston, MA
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