Fats and oils 5.0 / 5 based on 1 rating ? Design & Technology: Food TechnologyFunctional propertiesGCSEAQA Created by: IT4335Created on: 27-04-17 14:52 25341 Across 1. spooning fat over a roast, grilled and barbecued meats to stops then drying out and to add flavour and colour (3, 7, 7) 4. Oils are basically a name for liquids that do not mix with water. Oils are a useful cooking ingredient as they have a higher boiling point than solid fats, it is healthiest to use vegetable oils. (4, 3, 4) 5. Protects organs, stores energy, insulates, healthy skin and hair and cells (3, 2, 3) Down 2. oil has a high boiling point so cooks food faster than water and gives the food a crunchy texture on the outside and soft texture on the inside (3, 7, 6) 3. often solid at room temperature, they have single hydrogen – carbon bonds (9, 3)
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