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Buenas prácticas para la calidad y seguridad alimentaria: Cambio de aceite en las freidoras

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Buenas prácticas para la calidad y seguridad alimentaria: Cambio de aceite en las freidoras

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Buenas Prácticas para la Calidad y Seguridad Alimentaria: CAMBIO DE ACEITE EN FREIDORAS

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About Fill in the Blanks
otros
grado superior
 Recommended age: 18 years old
13 times made

Created by

LaCheffa74 T. A.
LaCheffa74 T. A.
Spain

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Buenas prácticas para la calidad y seguridad alimentaria: Cambio de aceite en las freidorasOnline version

Buenas Prácticas para la Calidad y Seguridad Alimentaria: CAMBIO DE ACEITE EN FREIDORAS

by LaCheffa74 T. A.
1

generan ayudan eliminan necesitan

Los aceites degradados compuestos dañino s

2

oleico trufa solares pipa

Usa aceites estables , como oliva o alto .

3

periódicament cada 3 meses cada 2 meses cada 4 meses

Cambia el aceite

4

con humo blanco cuando no se caliente Color tarde en freir oscuro

Indicadores de aceite degradado
.
Presencia de espuma o humos .
Olor fuerte o desagradable .

5

Por inspección No existe normativa Se registra cada 6 meses registro

¿ Cómo se cumple la normativa de higiene en el cambio de aceite ? con un regula r

6

separadas Diferentes tamaños Usa al menos 3 Sin tapa

Consejos prácticos
Usa freidoras para diferentes alimentos .

7

No más de 150º Máxima No es un factor Bajar

Factor que afecta la degradación del aceite : temperatur a

8

Reutilizar el aceite Utilizar varios aceites Residuo Añadir aceite nuevo Eliminar

Buenas prácticas :