Final answer:
If oil is not adequately heated for deep-fat frying, the food may become too greasy and cook unevenly. This also ties into the broader health implications of using oils that have been artificially hydrogenated.
Step-by-step explanation:
When oil is not adequately heated for deep-fat frying, the food can absorb too much oil, leading to a greasy and unpalatable outcome.
In addition, the food may cook unevenly, resulting in a texture that is not crispy as expected. Properly heated oil seals the exterior of the food quickly, creating a barrier that prevents excessive oil absorption.
While discussing heating oils, it's important to note that the artificial hydrogenation of oils affects their chemical properties, such as shelf life and state of matter.
However, this process also creates trans fats, which have been linked to negative health effects, including increased LDL cholesterol levels and decreased HDL cholesterol levels in the body. Currently, many food manufacturers have reduced or eliminated the use of trans fats due to their association with cardiovascular diseases.