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Zeco

University

FRYOLOGY 101

Oils & Deep Fryers

Certificate Course

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

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