Fats and oils

?
  • Created by: IT4335
  • Created on: 27-04-17 14:52
W T Y Q Y U H K C P M O C I N H B C X V T
T V X B E U G X U D M A X W Q D V A M I O
I O G B G M O T L W J N X M L C G W M X W
L N M O N O U N S A T U R A T E D F A T C
Y F A T P U R P O S E F R Y I N G C U E P
Q O L F A T P U R P O S E B A S T I N G R
H Q X D G N I F D B Q N X I K D B R L W O
W F A T P U R P O S E S A U T I N G O F
A R F K R U C S W H A T A R E O I L S E J
H F F Y S L R V M M M H D U C O G R O W H
E F A T P U R P O S E S E A L I N G A A D
F A T P U R P O S E S H O R T E N I N G C
N F V U V S A T U R A T E D F A T T L B T
T E L V N J I O A R J G Q O H H O K J O Y
P O L Y U N S A T U R A T E D F A T S K F
W Y F L Q U J L Q J L D L B B M D T W U X
N D O J Q P N K C C W E X U M M V M U I Q
F A T P U R P O S E F L A V O U R I N G P
U N A Y C Q C C F W I S U K N M P H U V J
U F Q O J Q A C L Q W N I Y M E V K Y N I
Y R N W T J Y I K F V O Q P B G R B F X N

Clues

  • fat is coated in flour in products such as shortcrust pastry, crumble and rubbed in cakes to prevent gluten formation (3, 7, 10)
  • fats have distinct flavours which help to improve the flavour and aroma of food products (3, 7, 10)
  • Monounsaturated fats are simply fats that have one double-bonded (unsaturated) carbon in their molecules liquid at room temperature (4, 11, 3)
  • often solid at room temperature, they have single hydrogen – carbon bonds (9, 3)
  • 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)
  • 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)
  • Polyunsaturated fats have more than one carbon-carbon double bond making them even more healthier for you than monounsaturated fat (4, 11, 4)
  • sautéing onions in olive oil gives them an appealing flavour and colour (3, 7, 8)
  • sealing foods with melted fat stops them drying out therefore preserving them for example pate (3, 7, 7)
  • spooning fat over a roast, grilled and barbecued meats to stops then drying out and to add flavour and colour (3, 7, 7)

Comments

No comments have yet been made

Similar Design & Technology: Food Technology resources:

See all Design & Technology: Food Technology resources »See all Functional properties resources »