butter

Question 1

what is the classification of butter

Answer 1

-salted butter

-unsalted butter

-low-fat butter

-spreadable butter

Question 2

what is the nutritional value of butter

Answer 2

protein: a small amount of HBV protein is present

fat: a source of saturated fat
-butyric acid is one of the main fatty acids present
-contains cholesterol

carbohydrates: contains trace amounts of carbohydrates in the form of the disaccharide lactose
-lacks dietary fibre and starch

vitamins: a source of vitamin A
-contains trace amounts of vitamins E and D
-lacks vitamin C

minerals: contains trace amounts of calcium and phosphorus
-if salt is added sodium chloride is present
-lacks iron

water: has a lower content
-by law, butter must not contain over 16% water

Question 3

how is butter produced

Answer 3

1. pasteurised: cream is pasteurised
2. chilled: cream is chilled at 5C

3.churned: cream is churned until the fat particles clump together and form butter

4. drained: buttermilk is drained off and sold separately for use in baking
5. addition of salt: butter is washed and 1.5% salt is worked into it
6. weighed: butter is weighed into retail-size portions

7.packaged and labelled: butter is packaged in varying materials. the packaging is labelled with details including the type of butter, ingredients, storage instructions, allergy advice and nutritional information

Question 4

what are the guidelines for buying butter

Answer 4

-buy butter from a retailer that has a strict food hygiene and safety police to ensure any milk is being sold is safe and fit for consumption

-check the use by date

-buy butter in small amounts. buying too much can lead to food waste, as butter has a short self life

-ensure packaging is properly sealed. damaged or incorrectly sealed packaging will quicken butter spoilage

Question 5

what are the guidelines for storing butter

Answer 5

-store butter in a fridge at 4C as room temperature can speed up bacterial growth increasing the rate of spoilage

-follow the FIFO system-place newly purchased butter behind older butter

-keep butter covered and away from strong-smelling foods, such as blue cheese to prevent it absorbing odours

-minimise the amount of time butter is in storage

Question 6

what are the culinary uses of butter and give a source of each one

Answer 6

baking: shortbread biscuits

sauces: hollandaise sauce

desserts: apple tart

Question 7

what are the guidelines for cooking with butter

Answer 7

• avoid overheating butter, as it will decompose. this can cause the fat to reach smoke point and flash point

-use unsalted butter for baking