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Fats & Oils

QuestionAnswer
What are the classification of fats and oil? Animal fats, Plant oils, Marine oils
What are animal fats? Saturated fats e.g Cream, Suet, Lard, Butter
What are plant oils? Unsaturated fats e.g Vegetable oil, nut oils
What are marine oils? Polyunsaturated e.g Cod liver oil, Herring oil
What nutrients does fats and oils lack? Protein and Carbohydrates
What nutrient is fats and oils high in? Fats
What do fats and oil provide? Heat and Energy
What are the steps in manufacturing vegetable oil? 1. Seed preparation 2. Oil extraction 3. Refined 4. Bleached 5.Filtered 6. Deodorisers added 7. Packaged & Labelled
What are the steps in manufacturing margarine? 1. Oil extraction 2. Hydrogenated 3. Other ingredients added 4. Emulsification 5. Churned 6. Weighed 7. Packaged & Labelled
What are the 2 types of margarine? Block margarine & Soft margarine
What is block margarine? Made form vegetable oil, wrapped in waxed paper or foil, generally has high saturated fat
What is block margarine made for? Baking & Frying
What is soft margarine? Made from vegetable oil, designed to spread straight from the fridge, sold in plastic tubs, high in saturated fat
What is soft margarine used for? Baking & Frying
What are the 2 types of dairy spread? Low fat dairy spread & Functional dairy spread
What is low fat dairy spread? Contains approx. half the fat of butter, ideal for calorie controlled diet
What is low fat dairy spread not suitable for? Baking & Frying
What is functional dairy spread? It is proven to lower cholesterol, contains 60% fat
What functional dairy spread suitable for? Baking & Frying
Where should you store oils? In a cool, dry, dark cupboard
Where should you store fats? In fridge at 4*C
What should you store fats away from ? Strong smelling foods
What are culinary uses for fats and oils? Flavour, Frying, Emulsion, Aeration, Shortening, Anti-staling
When do fats and oils emulsify? When mixed with vinegar or water
What does anti-staling do? Prevents baked goods from drying out
What should you avoid when cooking fats and oils? Overcooking
Created by: SarahBonner
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