The temperature at which a fat begins to break down and burn is called the Smoking Point. Different fats and oils will have different smoking points. The refinement levels of different fats also play a role in determining the smoking point.
The smoking point will be much lower than what is called the flash point when fats or oils can catch fire if there was a fire source nearby. It is important when cooking that you pay attention to the smoking point of whichever oil you are cooking with and ensure that it does not go too high.
The temperature when oils break down is called the smoke point.
The smoke point also referred to as the burning point, is the temperature at which an oil or fat begins to produce a continuous bluish smoke that becomes visible, dependent upon specific and defined conditions.
Therefore, smoke point or burning point temperature when oils break down.
To know more about smoke points refer to:
https://brainly.com/question/22694148
#SPJ2
