Understanding Food. Chapter 10: Fats and Oils. Functions of Fats in Food. Functions of Fats in Food-Heat transfer. How is food heated in deep-fat frying? In deep-fat frying, food is quickly cooked in several stages involving: Moisture transfer Fat transfer Crust formation
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Fats and Oils
How is food heated in deep-fat frying?
There are three parts to an emulsion:
Satiety or Feeling Full
Many refined oils are without any distinguishing characteristics.
Unrefined, cold-pressed oils, such as peanut and olive oils, have the full flavor of the plants from which they were pressed.
Winterizing:A commercial process that removes the fatty acids having a tendency to crystallize and make vegetable oils appear cloudy.
Hydrogenation:A commercial process in which hydrogen atoms are added to the double bonds in monounsaturated or polyunsaturated fatty acids to make them more saturated.Types of Fats
Lower-Fat Preparation Techniques
Other ways to reduce the amount or modify the type of fat in the diet include:
Storage of fat depends on its type.