FATS Flashcards
-is any fat which when added to flour mixtures increase tenderness
SHORTENING
This is done by preventing the sticking of gluten stands while mixing so that gluten is shortened and makes the product more tender.
SHORTENING
Classification of fats: ( By physical appearance)
- VISIBLE FATS
- INVISIBLE FATS
Classification of fats: ( By physical appearance)
-are purified fats and easy recognized. Example of visible fats are: margarine and hydrogenated fat.
VISIBLE FATS
Classification of fats: ( By physical appearance)
-are fats present in various eaten foods such as means, egg, whole milk and avocado. They are hidden and not easily recognize.
INVISIBLE FATS
Classification of fats: (BY SOURCE)
exist in bacon, butter, fish, oils, poultry fats.
FATS
Classification of fats: (BY SOURCE)
found in coconut, cottonseed, peanut, soybeans.
VEGETABLE OIL
FORMS OF FATS AND OIL (5)
VEGETABLE SHORTENING
BUTTER
MARGARINE
LARD
COOKING FATS
FORMS OF FATS AND OIL
-an excellent source of at. It contain any varying degree, vitamin A and D.
BUTTER
FORMS OF FATS AND OIL
-is substitute for butter and is equal to butter in food value.
MARGARINE
FORMS OF FATS AND OIL
- As a rule it is free from moisture.
- It is made from deodorized oil, such as coconut, corn, germs, soy bean, cotton seeds.
VEGETABLE SHORTENING
FORMS OF FATS AND OIL
- Extracted from pigs fat.
- It is referred to as almost pure fat and has no other food value value.
LARD
FORMS OF FATS AND OIL
- an alternative to lard. It contains only fats and oils. No milk is added and no vitamins.
COOKING FATS
FORMS OF FATS AND OIL
The main difference between butter and margarine is largely one of flavor. ______ is made of fats, milk and butter
MARGARINE
Uses of Fats (3)
- Make bread products tender and improve flavor (by making (gluten air tight).
- Assists in gas retention giving bigger volume and better crust.
- Prevents cohesion of gluten strands which allow butter volume of baked products
