Commodities: Fats

Question 1

Whats the difference between a fat and an oil?

Answer 1

Fats are solid at room temperature

Oils are liquid at room temperature

Question 2

What is butter made from?

Answer 2

Cream

Question 3

What is clarified butter?

Answer 3

Butter than has been melted and had the milk solids removed e.g. ghee

Question 4

Why should butter not be used for frying?

Answer 4

It has a low smoke point

Question 5

What type of cuisine is ghee used in?

Answer 5

Indian

Question 6

What does lard come from?

Answer 6

Pig fat that has been clarified

Question 7

What is suet?

Answer 7

A white, solid fat that comes from the outside of kidneys of beef and sheep

Question 8

What process is used to turn vegetable oils to vegetable fats?

Answer 8

Hydrogenation

Question 9

What is hydrogenation?

Answer 9

Adding hydrogen to the oils

Question 10

Why are spreads unsuitable for frying and baking?

Answer 10

Because they contain water

Question 11

Name a range of oils that can be used for cooking?

Answer 11

Almond
Avocado
Rapeseed
Chilli
Coconut
Corn
Olive
Sunflower
Sesame
Vegetable
Walnut

Question 12

What essential fatty acids do fats and oils provide?

Answer 12

Omega 3

Omega 6

Question 13

What vitamins are fat soluble?

Answer 13

Vitamins A,D,E and K

Question 14

How many calories are in each gram of fat?

Answer 14

9kCal

Question 15

What elements make up fats and oils?

Answer 15

Carbon
Hydrogen
Oxygen

Question 16

What makes a fat a saturated fat?

Answer 16

No double bonds in the chain of fatty acids

Question 17

What makes a fat a monounsaturated fat?

Answer 17

There is one double bond in the chain of fatty acids

Question 18

What makes a fat a polyunsaturated fat?

Answer 18

There are two or more double bonds in the chain of fatty acids

Question 19

What is an advantage to making fats hydrogenated?

Answer 19

Less likely to turn rancid so have a longer shelf life

Question 20

What is the function of fat when making creamed cakes?

Answer 20

Aeration

Helps trap air when creamed with sugar

Question 21

What term describes when fats make foods crumbly?

Answer 21

Shortening

Question 22

What colour does fat add to foods?

Answer 22

Golden brown

Question 23

What term describes a suspension of fat in a liquid?

Answer 23

Emulsion

Question 24

What term describes when fats start to go off?

Answer 24

Rancid

Question 25

Exposure to what causes fats to go rancid?

Answer 25

Oxygen

Question 26

What is plasticity?

Answer 26

The range of temperatures at which different fats melt