Presentation by Primary Information Services www.primaryinfo.com mailto:primaryinfo@gmail.com

1. Trans Fat
Presentation by
Primary Information Services
www.primaryinfo.com
mailto:primaryinfo@gmail.com

9. What is a smoke point?
The term “smoke point” refers to the
temperature at which an oil literally
begins to smoke. This is the temperature
at which the components in the oil begin
to interact with the oxygen around it. The
more an oil has been refined, the fewer
compounds remain in the oil to react
with the heat and, hence, the higher the
smoke point. Unrefined oils retain more
of the original characteristics of the
ingredient that can react with heat and,
depending on the oil, sometimes have a
lower smoke point than refined oils.
when your oil achieves that
beautifully shimmery stage but
isn’t quite emitting any wisps of
smoke, you’ve nearly reached
the smoke point. That’s when it’s
time to stop dallying and cook—
and not crank the heat any
higher. And if, by chance, the oil
does start to smoke, we advise
you to turn the heat off, let the
pan cool, wipe it out thoroughly,
and try, try again.

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