Determining when used shortening should be discarded

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Reference no: EM133358715

Question: Write a paraphrase of two of the following paragraphs: a. Deep-fat frying is a mainstay of any successful fast-food operation and is one of the most commonly used procedures for the preparation and production of foods in the world. During the deep-frying process, oxidation and hydrolysis take place in the shortening and eventually change its functional, sensory, and nutritional quality Current fat tests available to food operation managers for determining when used shortening should be discarded typically require identification of a change in some physical attribute of the shortening, such as color, smoke, foam development, etc. However, by the time these changes become evident, a considerable amount of degradation has usually taken place.

Reference no: EM133358715

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