Standards for Fats & Oils

I Fat and Oil Technology.- 1 Definitions and Overview.- Text.- 2 The Basic Chemical Structure of Fats and Oils.- Text.- 3 Common Chemical Reactions.- Hydrolysis.- Hydrogenation.- Oxidation.- Polymerization.- Interesterification.- 4 Physical Properties.- General Overview.- Flavor.- Melting Point.- Plasticity.- Fluidity of Fluid Shortenings.- Color.- Oiliness.- Viscosity.- Emulsification.- Specific Gravity.- 5 Sources of Fats and Oils.- Butterfat.- Lard.- Tallow.- Soybean Oil.- Cottonseed Oil.- Sunflower Oil.- Coconut Oil.- Peanut Oil.- Olive Oil.- Corn Oil.- Safflower Oil.- Palm Oil and Palm Kernel Oil.- 6 Processing Technology.- Extracting the Oil.- Oil Purchase.- Oil Receiving.- Refining.- Bleaching.- Hydrogenation.- Winterizing (Fractionating).- Deodorizing.- Plasticizing.- Packaging.- 7 Analytical Tests.- Active Oxygen Method (AOM).- Color, Lovibond.- Free Fatty Acids (% FFA).- Iodine Value (IV).- Monoglyceride.- Peroxide Value (PV).- Smoke Point.- Flavor.- Frylife.- II Utilization of Food Fats for Foodservice.- 8 Deep Fat Frying.- The Importance of Deep Fat Frying in Foodservice.- The General Mechanism of Deep Frying.- Fat Changes and Reactions During Frying.- Good Frying Practices.- The Frying Fat.- Food Preparation.- Proper Use of Frying Equipment.- Troubleshooting.- Frying Equipment.- Pressure Fryers.- Troubleshooting Information for Pressure Frying.- Filtration of Fats and Oils.- Procedures for Frying Major Food Items.- Quantity Recipes for Deep-fried Foods.- 9 Griddling and Pan Frying.- Foodservice Griddling.- Pan Frying.- Quantity Recipes for Griddling and Pan Frying.- 10 Salad Oil/Cooking Oil.- Salad Types.- Basic Parts of a Salad.- Preparation of the Major Components.- Pointers for a Good Salad.- Major Salad Dressings.- Standards for Producing High-quality Dressing.- Quantity Recipes for Salad Dressings.- 11 Baking Technology.- Cake Baking: General.- Functions of Ingredients in Baking.- Cake-making Technology.- Basic Cake Formulas (Quantity Cake Recipes).- Icing/Frosting Technology.- Standard Icing Formulas.- Pie Dough Technology.- Pie Crust Formulas.- Cookie Technology.- Typical Formulas.- Sweet Dough Technology.- 12 Doughnut Technology.- The Mechanics of the Deep-frying Process.- Doughnut Classification.- Principles of Good Doughnut Production.- Principal Characteristics of Doughnut-frying Shortening.- Quantity Recipe Section.- 13 All-Purpose Baking.- Importance of Shortening.- Quantity Recipes.- III Dietary Considerations and Research and Development Techniques.- 14 Nutritional Aspects of Fats and Oils.- Caloric Functions.- Noncaloric Functions.- Essential Fatty Acids.- Metabolism of Fats and Oils.- Fat Level in the Diet.- Diet and Cardiovascular Disease.- Diet and Cancer.- Effect of Hydrogenation Processing.- Other Areas of Current Research Interest.- Kosher Dietary Regulations.- 15 Research and Development.- The Design of Successful New Food Products.- Other Factors in New Product Development.- Sensory Testing.- Flavoring Shortenings and Oils: Scope, Personnel Selection, and General Condition.- Mechanics of Flavoring.- The Theory of Flavor Perception.- Flavor Discrimination and Classification.