Fats and oils
- Created by: IT4335
- Created on: 27-04-17 14:52
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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)
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