Data collection. Data collection is huge in special education. I need to be able to validate everything I do and make sure it coincides with everything in the studentâs IEP. If I say a child is still struggling in a certain area, I need proof to back up my claim.
When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoke point (410ÂºF or 210ÂºC) is well above the ideal temperature for frying food (356ÂºF or 180ÂºC).
The smoke point of an oil correlates with its level of refinement. Many cooking oils have smoke points above standard home cooking temperatures: Standard Cooking Temperatures Pan frying (sautÃ©) on stove top heat: 120 Â°C (248 Â°F) Deep frying: 160 - 180 Â°C (320 Â°F - 356 Â°F) Oven baking: Average of 180 Â°C (356 Â°F) Smoke point decreases at different pace in different oils. Considerably above the temperature of the smoke point is the flash point, the point at which the vapours from the oil can ignite in air, given an ignition source. Oxidative stability. Hydrolysis and oxidation are the two primary degradation processes that occur in an oil during cooking.