Chemistry C1 6.2 Cooking with vegetable oils.

HideShow resource information
Why are vegetable oils useful in cooking?
Because of their high boiling points food is cooked faster.
1 of 9
What other benefits does cooking in oil provide?
It increases the energy content of foods because some of the oil is absorbed and changes the flavour, colour and texture of the food.
2 of 9
How can vegetable oils be hardened?
By reacting them with hydrogen at 60 degrees celsius with a nickel catalyst. This makes them solids at room temperature and suitable for spreading.
3 of 9
What happens during the reaction to harden unsaturated oils?
Some or all of the carbon-carbon double bonds become single bonds.
4 of 9
What is the reaction to harden vegetable oils called?
Hydrogenation or hardening because they are solid at room temperature.
5 of 9
Why do hydrogenated oils have higher melting points?
Because they are more saturated.
6 of 9
Why are many of the foods from fast food outlets cook in oil?
Cooks faster the in water, tastes better, improves the colour, better texture.
7 of 9
What is meant by hardening vegetable oils?
Unsaturated oils are hydrogenated or reacted with hydrogen (at 60 degrees celsius with a nickel catalyst) so they become saturated and this increases their melting points so they are solids at room temperature.
8 of 9
**INCREASING THE TEMPERATURE MAKES CHEMICAL REACTIONS GO FASTER, THEREFORE FOOD COOKS FASTER IN OIL (HIGHER BOILING POINT) THAN IN WATER.**
**
9 of 9

Other cards in this set

Card 2

Front

What other benefits does cooking in oil provide?

Back

It increases the energy content of foods because some of the oil is absorbed and changes the flavour, colour and texture of the food.

Card 3

Front

How can vegetable oils be hardened?

Back

Preview of the front of card 3

Card 4

Front

What happens during the reaction to harden unsaturated oils?

Back

Preview of the front of card 4

Card 5

Front

What is the reaction to harden vegetable oils called?

Back

Preview of the front of card 5
View more cards

Comments

No comments have yet been made

Similar Chemistry resources:

See all Chemistry resources »See all Cooking and food additives resources »