Fats and Menu Planning Flashcards
State five functions of fat
Provides a convenient source of energy
Surrounds and protects vital organs
Helps to trap body heat
Forms cell membranes throughout the body
Provides a source of fat soluble vitamins A,D,E,K
At what temp is fat solid?
Fats are solid at room temperature and oils are liquid at room temperature
State the elements that fats are composed of
Carbon, Hydrogen and Oxygen
What is the other name for fat?
Triglycerol
State the types of fats
Unsaturated
Monounsaturated
Trans
Saturated
What is the difference between fats and oils?
Fats are mainly found in animals whilst oils are mainly found in plants.
Fats are saturated and oils are unsaturated
Fats melting point is high and oils melting point is low
Visible fat is easy to detect what are some foods it can be found in?
Fat on meat, butter or margarine and cooking fats and oils
Invisible fat is difficult to detect, what foods can it be found in?
Lean meat, egg yolk, flesh of oily fish and fried foods
List some animals sources containing solid fats
Meat, lard, bacon fat and suet. These foods contain visible and invisible fat
List some dairy sources containing a mixture of saturated and unsaturated fatty acids
Fat in milk, milk products and egg yolk
List some fish sources that contain unsaturated fatty acids/ oils
Cod, halibut, tuna, herring and salmon
List some plant sources containing polyunsaturated fatty acids
cotton, maize, sesame seeds, olive and soya
Name some foods containing monounsaturated fatty acids
Olive, peanut, avocado, pecans and hazelnuts
Describe the effect of heat on fats
When heated, solid fat melts and becomes liquid oil, then the oil becomes thinner and begins to bubble.
At very high temperatures, fat molecules decompose into glycerol and fatty acids, then a blue haze is seen and the fat ignites and burns rapidly
What are symptoms of low/no fat?
Dry rashes, hair loss and a weaker immune system
