Butter, oil, margarine, sugar and syrups Flashcards
1
Q
Why is fat used in cooking?
A
Add; colour, texture, flavour.
To emulsify
2
Q
Why is sugar used in baking?
A
Caramelisation Raising agent Preservation Fermentation Foaming
3
Q
What is the nutritional value of sugar?
A
No nutritional value
Often referred to as ‘empty calories’
