The Trans Fat Ban is Coming. Are You Ready?
New York City recently passed a sweeping ban on trans fats—the dangerous fats that are found in partially hydrogenated oils—a ban that will affect 20,000 restaurants and 14,000 food suppliers. Similar laws are being considered in other cities across the US. Partially hydrogenated oils are currently used in many applications, from baking to frying. Replacing them poses an enormous challenge for the foodservice industry. Are you ready?
The Culinary Institute of America, in association with Frymaster, Monsanto, Ventura Foods and McCain Foods, is proud to present "Healthy Menus, Healthy Oils and the Trans Fat Free Kitchen." This groundbreaking DVD features the latest scientific information on the dangers of trans fats along with practical strategies for removing them from foodservice operations, with an emphasis on the use of healthy plant oils, menu alternatives, and culinary innovations. Through interviews with leading scientist and health experts, video demonstrations on healthy frying techniques and step-by-step recipes developed by CIA chef-instructors, you'll find everything you need to know to take on the challenge of removing trans fats—creating healthier menus for your customers without compromising quality or cost.
Watch videos from the DVD below!
This program made possible through the support of these sponsors:
Introduction
The Trans Challenge
Short History of Hydrogenation
A Closer Look at the Dangers
Tracking Down Trans Fats
Finding Alternatives
Trans Free Liquid Oil Options
Alternatives for Solid Fats
The Frying Challenge
A New Look at Fat
Fats & Oils in the Kitchen
The Baking Challenge
A Responsibility and a Privilege
Fryer Maintenance
Replacing Oils in Baking
Testing Alternatives in Baking
Trans Fat Free Recipes
Basil Shrimp
Vegetable Pakoras
Fried Chickpeas
Frito Misto
Tobacco Onion Rings
Velvet Chicken
Sweet Potato Fries
Crispy Parsnips
Goat Cheese Salad
Fried Shallots
Broiled Fish
Fried Garlic
Sparkling Batter