Changing properties- fats and oils pg30/31 Flashcards

1
Q

Name the process fats and oils use

A

-aeration
-shortening
-plasticity
-emulsification

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2
Q

what does aeration do

A

-gives cakes a spongy and light texture when cooked

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3
Q

name a way a food can be aerated

A

whisking egg whites with a whisk or quickly beating ingredients with a spoon

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4
Q

what does shortening do

A

-gives food a crumbly texture

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5
Q

whats plasticity

A

ability to spread and shaped

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6
Q

do fats have plasticity

A

yes
-as they contain a mixture of triglycerides, which melt at different temperatures so fats gradually soften over a range of temperatures

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7
Q

the more plasticity a fat has…

A

the easier it is to spread

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8
Q

what has more plastiticty a saturated fat or unsaturated fat

A

unsaturated fat as they are soft or liquid at room temp

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9
Q

Name 4 ways plasticity is useful

A

-decorating cakes with buttercream
-rubbing fat into flour to make shortened dough
-spreading butter on sandwiches
-putting cream cheese on crackers

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10
Q

what does emulsification do

A

-keeps oil and water in stable emulsion

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11
Q

when are emulsions formed

A

when oily and watery liquids are shaken together

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12
Q

name 3 examples of emulsions

A

-milk
-margarine
-mayonnaise

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13
Q

Name the two molecules in an emulsifer

A

-hydrophilic (attratced to water)
-hydrophobic (repulsed by water)

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14
Q

what happens to the water molcules when you add an emulsifier

A

the water molecules bond to the hydrophilic side and the oil molecules bond to the hydrophobic side.
-holding the oil and water together in a stable emulsion, preventing them from separating

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15
Q

whats important when making mayonnaise
(emulsification)

A

-that you add the oil/water gradually and to mix the ingredients for long enough

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16
Q

what are emulsions often used as

A

-sauces (mayonaise)
-salad dressings (vinaigrette)

16
Q

name the steps to make a hollandaise sauce

A

-melt butter into pan
-mix egg yolks and lemon juice in a bowl
-gently warm mixture by placing bowl over pan of simmering water
-slowly add the melted butter to the mixture but constantly whisk
-keep whisking until sauces all mixed together

16
Q
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16
Q
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