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Food Prep and Nutrition > Fats > Flashcards

Fats Flashcards

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1
Q

Whats the difference between a fat and an oil?

A

Fats are solid at room temperature

Oils are liquid at room temperature

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2
Q

What is butter made from?

A

Cream

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3
Q

What is clarified butter?

A

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

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4
Q

Why should butter not be used for frying?

A

It has a low smoke point

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5
Q

What type of cuisine is ghee used in?

A

Indian

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6
Q

What does lard come from?

A

Pig fat that has been clarified

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7
Q

What is suet?

A

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

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8
Q

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

A

Hydrogenation

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9
Q

What is hydrogenation?

A

Adding hydrogen to the oils

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10
Q

Why are spreads unsuitable for frying and baking?

A

Because they contain water

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11
Q

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

A 
Almond
Avocado
Rapeseed
Chilli
Coconut
Corn
Olive
Sunflower
Sesame
Vegetable
Walnut
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12
Q

What essential fatty acids do fats and oils provide?

A

Omega 3

Omega 6

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13
Q

What vitamins are fat soluble?

A

Vitamins A,D,E and K

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14
Q

How many calories are in each gram of fat?

A

9kCal

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15
Q

What elements make up fats and oils?

A

Carbon
Hydrogen
Oxygen

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16
Q

What makes a fat a saturated fat?

A

No double bonds in the chain of fatty acids

17
Q

What makes a fat a monounsaturated fat?

A

There is one double bond in the chain of fatty acids

18
Q

What makes a fat a polyunsaturated fat?

A

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

19
Q

What is an advantage to making fats hydrogenated?

A

Less likely to turn rancid so have a longer shelf life

20
Q

What is the function of fat when making creamed cakes?

A

Aeration

Helps trap air when creamed with sugar

21
Q

What term describes when fats make foods crumbly?

A

Shortening

22
Q

What colour does fat add to foods?

A

Golden brown

23
Q

What term describes a suspension of fat in a liquid?

A

Emulsion

24
Q

What term describes when fats start to go off?

A

Rancid

25
Q

Exposure to what causes fats to go rancid?

A

Oxygen

26
Q

What is plasticity?

A

The range of temperatures at which different fats melt

Food Prep and Nutrition (17 decks)

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