French fries, cooking

Avoiding fat Check out Orean s air fries - French fries cooked using hot air instead of oil. Not bad. 

Peas, canned Corn, boiled Onion rings, cooked French fries, cooked Mashed potatoes Sweet potatoes, candied Cream of potato soup Catsup... 

In addition to generation of toxic compounds in the frying oil, toxic molecules may be generated in foodstuff. In April 2002, Swedish scientists sounded an alarm when they discovered that certain cooked food, particularly potato chips and French fries, contained high levels of acrylamide, a chemical compound that is listed by the World Health Organization (WHO) as a probable human carcinogen (Mitka,... 

French fries are made from potatoes that have been cut into thin strips (around 1 cm square in cross-section), washed briefly in cold water, partly dried to remove surface moisture and deep fired in vegetable oil at around 180°C to a light golden color. The final product comprises around 10% fat, most of which is retained on the surface. Frozen fry manufacturers ship their products raw, par-fried, or partially cooked and drizzled with oil for baking, to suit the end user. The product is frozen at —40°C and stored at —20°C. Moisture content needs to be less than 70% in par-fried fries to prevent limpness and separation of the interior and the cmst. Heterogeneity in moisture content between strips can result in variability in texture. Fr5dng is finished by immersing the frozen product in deep fat at about 200°C until the desired color and texture are achieved. 

In April 2002, Swedish researchers shocked the food safety world when they presented preliminary findings of acrylamide in some Ified and baked foods, most notably potato chips and French fries, at levels of 30-2300 p,m/kg. Reports of the presence of acrylamide in a range of fried and oven-cooked foods have caused worldwide concern because this compound has been classified as probably carcinogenic in humans with significant toxicological effects, namely neurotoxic and mutagenic (Rosen and Hellenas, 2002 Tareke et al., 2002). French fries and potato crisps exhibit relatively high values of acrylamide 424 p-g/kg and 1739 p-g/kg, respectively. 

One possible use for the cooking fat left over after making french fries is to burn it as fuel. Write a balanced equation, and use the following data to calculate the amount of energy released (in kilojoules per milliliter) from the combustion of cooking fat ... 

Waste or scrap potato chips, french fries or crisps which have been cooked in oil for human consumption are very palatable and high in energy due to the fat taken up in deep frying. They consist of about 500g/kg starch, 350g/kg fat, 50g/kg CP and 30g/kg minerals, mainly potassium and sodium salts. Generally they have a high salt content, and a plentiful supply of fresh water should be made available if they are used in poultry diets. They can be included in diets for poultry at low levels. 

A sample of french fried potatoes weighing 100.0 g was extracted with the volatile organic solvent hexane. After separation and evaporation of the hexane, 6.25 g of cooking oil was recovered. What was the percent oil in the potatoes Show your calculations. 

Cut yams into strips similar to french fries. (Try to cut them evenly so they ll cook evenly.) Place in a large bowl, drizzle with oil, and sprinkle with salt. Toss until evenly coated. 

The oxidation products of lipids include volatile aldehydes and acids. Therefore, lipids are one of the major sources of flavors in foods. For example, much of the desirable flavors of vegetables such as tomatoes, cucumbers, mushrooms, and peas (Ho and Chen, 1994) fresh fish (Hsieh and Kinsella, 1989), fish oil (Hu and Pan, 2000) and cooked shrimp (Kuo and Pan, 1991 Kuo et al., 1994), as well as many deep-fat fried foods such as French-fried potatoes (Salinas et al., 1994) and fried chicken (Shi and Ho, 1994), are contributed by lipid oxidation. LOX-catalyzed lipid oxidation produces secondary derivatives, e.g., tetradecatrienone, which is a key compound of shrimp (Kuo and Pan, 1991). The major difference between the flavors of chicken broth and beef broth is the abundance of 2,4-decadienal and y-dodeca-lactone in chicken broth (Shi and Ho, 1994). Both compounds are well-known lipid oxidation products. A total of 193 compounds has been reported in the flavor of chicken. Forty-one of them are lipid-derived aldehydes. 

Gasoline usage is as high as ever, and world petroleum supplies will eventually run out. One possible alternative to petroleum as a source of fuels and lubricants is vegetable oil—the same vegetable oil we now use to cook french fries. Researchers believe that the oils from soybeans, corn, canola, and sunflowers all have the potential to be used in cars as well as on salads. 

Jennifer, for example, tended to live on a college-student diet of pizza, hamburgers, french fries, and snacks from her dorm s vending machine. No wonder she was lacking in vitamins, minerals, and other essential nutrients But even Dave, who had spent a lifetime eating healthy home-cooked meals, needed more nutrients to combat his depression than his diet normally included. I prescribed B vitamins and fish-oil supplements to both of them, while advising Jennifer to improve her diet as well. 

Why are foods such as french fries and fried chicken cooked in oil rather than in water (Hint Cooking oil is a mixture of fat molecules whose molar masses may be 800 g or more.)... 

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