EXAM 2: Smoke Flash Fire Point

Question 1

What is smoke point

Answer 1

Temperature in which fat stops shimmering and begins to smoke
High temperature cooking - use oil with high smoke point
Fats begin to breakdown
- produce free radicals and acrolein

Question 2

What is flash point

Answer 2

Points when fat degrades and produces ignitable gases
600 degrees F

Question 3

At about what temperature is fire point

Answer 3

700 degrees F

Question 4

What is the smoke point of butter

Answer 4

250 F

Question 5

What is the smoke point of shortening with mono/di-glycerides

Answer 5

351-363 F

Question 6

What is the smoke point of Lard

Answer 6

361-401

Question 7

What is the smoke point of most olive, virgin oils

Answer 7

391

Question 8

What is the smoke point of peanut oil

Answer 8

440 F

Question 9

What is the smoke point of shortening

Answer 9

448 F

Question 10

What is the smoke point of canola and coconut oils

Answer 10

450 F

Question 11

What is the smoke point of Ghee (clarified butter)

Answer 11

485 F

Question 12

What is the smoke point of soy oil

Answer 12

495 F

Question 13

What is the smoke point of safflower oil

Answer 13

510 F