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Standards for Fats & Oils

  • Harry W. Lawson

Part of the The L. J. Minor Food Service Standards Series book series (TLMFSS, volume 5)

Table of contents

  1. Front Matter
    Pages i-xiii
  2. Fat and Oil Technology

    1. Front Matter
      Pages 1-1
    2. Harry W. Lawson
      Pages 3-4
    3. Harry W. Lawson
      Pages 12-19
    4. Harry W. Lawson
      Pages 20-25
    5. Harry W. Lawson
      Pages 26-32
    6. Harry W. Lawson
      Pages 33-43
    7. Harry W. Lawson
      Pages 44-48
  3. Utilization of Food Fats for Foodservice

    1. Front Matter
      Pages 49-49
    2. Harry W. Lawson
      Pages 51-112
    3. Harry W. Lawson
      Pages 113-125
    4. Harry W. Lawson
      Pages 126-138
    5. Harry W. Lawson
      Pages 139-169
    6. Harry W. Lawson
      Pages 170-184
    7. Harry W. Lawson
      Pages 185-189
  4. Dietary Considerations and Research and Development Techniques

    1. Front Matter
      Pages 191-191
    2. Harry W. Lawson
      Pages 193-206
    3. Harry W. Lawson
      Pages 207-219
  5. Back Matter
    Pages 220-235

About this book

Introduction

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.

Keywords

Filtration butter cancer chemistry fats food glyceride nutrition processing quality control

Authors and affiliations

  • Harry W. Lawson
    • 1
  1. 1.CincinnatiUSA

Bibliographic information