Fats and oils

  • Created by: IT4335
  • Created on: 27-04-17 14:52
Use of fat
Protects organs, stores energy, insulates, healthy skin and hair and cells
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Saturated fat
often solid at room temperature, they have single hydrogen – carbon bonds
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Dangers of saturated fat
increase blood cholesterol which can lead to heart disease and other heart problems
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Where are saturated fats found
found in hard margarines, butter, cream, fried food
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Mono-unsaturated fat
Monounsaturated fats are simply fats that have one double-bonded (unsaturated) carbon in their molecules liquid at room temperature
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Positives of mono-unsaturated fat
Lower cholesteral
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Where are mono-unsaturated fats found
Olives and olive oil, avocado, hazelnuts, peanuts
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Poly-unsaturated fats
Polyunsaturated fats have more than one carbon-carbon double bond making them even more healthier for you than monounsaturated fat
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Where are poly-unsaturated fats found
Rapeseed oil, sunflower oil, walnuts, corn oil
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What are oils
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.
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Fat purpose- shortening
fat is coated in flour in products such as shortcrust pastry, crumble and rubbed in cakes to prevent gluten formation
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Fat purpose- emulsifying
oil forms an emulsion with liquids such as water or vinegar to make salad dressings and mayonnaise. When rigorously shaken oil breaks up into small droplets which can be seen in the liquid, when energy is given to the mixture they mix
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Fat purpose- aerating mixtures
fat can aerate mixtures as fat creamed with sugar creates air and when the product is heated this air makes the product rise
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Fat purpose- flavouring
fats have distinct flavours which help to improve the flavour and aroma of food products
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Fat purpose- moisture and extending shelf life
fats keep food products moist for longer and increase shelf life
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Fat purpose- sealing
sealing foods with melted fat stops them drying out therefore preserving them for example pate
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Fat purpose- frying
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
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Fat purpose- lubrication
coating baking trays with fat or oil stops baked products from sticking when you try to prise them out of the tin after being in the oven
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Fat purpose- basting
spooning fat over a roast, grilled and barbecued meats to stops then drying out and to add flavour and colour
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Fat purpose- sautéing
sautéing onions in olive oil gives them an appealing flavour and colour
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Other cards in this set

Card 2

Front

often solid at room temperature, they have single hydrogen – carbon bonds

Back

Saturated fat

Card 3

Front

increase blood cholesterol which can lead to heart disease and other heart problems

Back

Preview of the back of card 3

Card 4

Front

found in hard margarines, butter, cream, fried food

Back

Preview of the back of card 4

Card 5

Front

Monounsaturated fats are simply fats that have one double-bonded (unsaturated) carbon in their molecules liquid at room temperature

Back

Preview of the back of card 5
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