Working Characteristics of Fats & Oils

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  • Created by: EmChap
  • Created on: 29-11-13 19:44
N B D K F M I E O I C A G Q S O U S W H W
N A M R C V S B X D D W L W H I W T W J T
V A E A B J R N I H R G S Q Y G R B X P O
S W U B G L J Y D Q H J R U D H W R K A O
T H F C Q U N S A T Y E U Y R C I K M I A
N G T L S L D L T N D X S E O S U D K R E
I U X Q I Q A W I K R I E M L P D X B V I
O S T I X H E U V Q O R S U Y N M Q E R F
P E U G X C R F E Q G H I L T M S T X T Q
G S Q B J J B Y R Q E A N S I W E D L R L
N I L W I T N B A U N Z C I C T A M U J U
I N B U S C I K N U A I A F R P L L B I A
T P D R L Y S O C A T N K I A A J V R L F
L A S R B S E Q I Y I G E C N O N Y I M W
E S C C I J S C D Q O P S A C Y I R C L G
M T L X X H U R I K N O E T I X H Y A G O
K R C B O H K S T B K I A I D V Y V T R I
H Y Y T J F U K Y X L N F O I K I A I R Q
O K V E B Y J N V F S T Y N T A I O O H R
F I A A O Y T U D G T S N H Y J M E N Y D
O V O M K S L I Q Q C Q E U L C V N X J H

Clues

  • Aeration; flavour; texture; increasing shelf life; rich cake; colour (4, 2, 5)
  • Caused by exposure to water, occurs in all fats. The resulting reaction causes the fat molecule to split and produce free fatty acids, which are smelly and bitter. This reaction is aided by heat and enzymes (eg. lipases) (10, 9)
  • In shallow frying fat or oil prevents food sticking to the cooking surface eg. in baking fat is used to grease the tin (11)
  • Occurs in unsaturated fats primarily, due to the reactivity of the double bonds. Oxygen molecules interact with the fats structure to alter odour and taste. Fatty acids react with O2 to produce free radicals (9, 9)
  • Point at which a solid becomes a liquid, and this depends on the type of fat. Higher melting point is due to the fat being more saturated with hydrogen (7, 6)
  • Points at which a shimmer or faint blue haze appears over a fat (such as oil), it indicates the ideal heat for frying (6, 6)
  • Shortening; flavour; colour; fat is used differently in different pastries eg. shortening in shortcrust, makes layers in flaky. (4, 2, 6)
  • Soft crumb; texture; flavour; in specific breads oil is added such as in foccacia , in Chelsea buns butter is added (4, 2, 5)
  • Turns unsaturated fats into saturated fats, to give a spreadable consistency. Accomplished by bubbling hydrogen through the oil, the weak double bonds break and hydrogen joins on to them. Trans fatty acids may be formed due to geometric isomerism. (13)
  • Used to ensure food products stay in good stable condition. Allows oils and water to be combined, as droplets of one in the other. Emulsifiers have a hydrophillic and hydrophobic end. Used in salad dressings and mayo. (14)

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