Course Outline

• Section 1: Intro into Fryer Oils
  • Objectives
  • What are Deep Fryer Oils
  • What is the difference between fryer & salad oils
  • What is the difference between Creamy, Shortening, Tallow, Lard & Clear Liquid fryer oils?
  • Other Fryer Oils
  • Fryer Oil Shelf Life
  • How long does Fryer oil last
  • Fryer Oil Breakdown
• Section 2: Frying oil Basics
  • Objectives
  • What are Trans Fats
  • FDA ruling and ban on PHO’s in restaurants
  • Soybean Clear Liquid, Shortening, Creamy
  • Canola Clear Liquid, Shortening, Creamy
  • High Oleic Oils
  • Boutique Oils (Oil Blends)
• Section 3: Monitoring Oil Quality
  • Objectives
  • Oil Monitoring Types
    • Test Strips
    • Oil Reference Kits (Color of Oil)
    • Quantitative Measurement
    • Cascading
    • Days of the week
    • Sales Dollars or Quantity of foods fried
    • Customer Complaints
    • Smoking Oil
    • SWAG
  • Section 4: Fryer Condition and Maintenance
    • Objectives
    • Fryer Condition
    • Fryer Maintenance & Example
  • Section 5: Build Your Zeco (BYZ)
    • Objectives
    • Accessing BYZ
    • BYZ Quick Notes
  • Section Test