Question

1. on the basis of your reading of the given passage make note
It is hard to think of an Indian snack that is not fried. However, we need to be aware of what happens to oil
when it is heated When oil begins to smoke, it is a good indication that it has been heated too much. At
this temperature, chemical changes begin to take place which have many health risks. Of course this is
ericly. If the oil is not hot enough, then more of it is absorbed and the resultant product is quite soggy and
unfit to eat. Further, prolonged heating of oil at high temperature i... at its smoking point or higher, leads
to its degradation A substance called acrolein is formed which can irritate the stomach lining Oil that has
decomposed to acrolein will be dark and viscous. Normally, this does not happen when food is fried at
home. But, as oil is expensive, we are not willing to throw it down the drain after having used it only once.
The common tendency is to set aside any oil that is left over, to be used another time. And repeated use of
the same oil guarantees the formation of acrolein with all its undesirable effects.
In fact, some experts suggest that oil should not be held at its smoking temperature for more than
15 minutes at a time. This time span, as everyone knows, is hardly sufficient to prepare the required
number of pooris for even a small family of four. Sadly, olive and corn oils are not widely available in our
markets. Both these oils can be heated to a higher temperature before they start smoking. Even
heart-friendly oils like those made from sunflower are not spared from these effects. Harmful chemical
changes will take place if oil is heated to high temperature for a long time or if it is used over and over again
Still, vegetable fats are recommended for frying over animal fats like butter and ghee because they are less
likely to cause heart disease. Another problem arises when the used oil is stored under less than satisfactory
conditions. If the oil is not stored in an airtight container which does not allow light to pass through, then
it will deteriorate further because of the effect of oxygen and light on the oil By and large, these undesirable
effects result when food is deep-fried. So eat deep-fried food occasionally. This does not mean that we can
no longer enjoy the flavour and palatability of fried foods. Some food like tilkus lend themselves to both
deep and shallow frying) Oil from shallow frying is rarely left over, so that takes away the worry about
decomposed oil. And every batch of frying will require fresh oil, oil that has not been used before.
The practice of heating small amounts of mustard, black gram, dal, curry leaves, chillies and the like in a
little oil before they are added to curries and vegetables and meat dishes, is called tempering, Tempering is
not meant solely to lend a fine flavour to the foodIt has a nutritional benefit as well. Certain vitamins A.
D, E and K are soluble only in fat, and in order that they are absorbed in the human gut, some fat has to be
present in the same meal, preferably in the same dish. To get the benefit of the carotene in carrots, for
example, temper them with a little oil, mustard and curry leaves.​

Answer 1

Explanation:

what happens to oil when it is heated