General Knowledgespeaking topic
Butter or olive oil for cooking? Butter is saturated fat but stable at high heat; olive oil is monounsaturated, but extra virgin does not hold up well to frying. Should health or cooking chemistry make the call, and why?
— smoke points and fatty acid profiles of cooking fats
practice with this topic
Set the timer (5-30 min), take 20 seconds of prep if you like, start talking. Jot your thoughts onto the sticky-note board.
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