Butter Flashcards
1
Q
Types
A
Salted and unsalted 82
Low fat 40
Spreads 82
2
Q
Composition of butter
A
Prot 1 Fat 82 Carbs 0.5 ADE phosphorus calcium sodium chloride 15 water
3
Q
N.V
A
Small HBV protein
saturated fat mainly butyric acid, contains cholesterol
Trace lactose
ADE, E= yellow colour
Trace calcium and phosphorus, sodium= preservative
Low water
4
Q
By law what amount of water can butter not go over
A
16%
5
Q
Production
A
Cream pasteurised Chilled at 5 degrees Churned until fat molecules coalesce Drains Washed and 1.5% salt is worked in Weighed Packaged and labelled
6
Q
Culinary uses
A
Baking flapjacks
Sauces holladaise
Desserts : apple tart
7
Q
Guidelines for cooking
A
Avoid over heating fat will decompose smoke and flash point
