Zeco
University
FRYOLOGY 101
Oils & Deep Fryers
Certificate Course
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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
