Fats and Oils

Question 1

Animal (saturated fat)

Answer 1

Butter
Lard
Eggs
Cream
Cheese

Question 2

Plant (unsaturated)

Answer 2

Vegetable oils
Margarine
Nut oils
Seed oils

Question 3

Marine (polyunsaturated fat)

Answer 3

Oily fish (salmon)
Fish liver oils (cod)

Question 4

Visible fats

Answer 4

Fats/oils that are clearly visible in food
Eg: butter, vegetable oil

Question 5

Invisible fats

Answer 5

Fats and oils that are not clearly visible because they’re combined with other nutrients in food
Eg: cheese, eggs, milk

Question 6

Meat fats (list)

Answer 6

Suet
Lard

Question 7

Suet

Answer 7

Adipose tissue under skin and surrounding delicate organs in animals

Ingredient in pastries

Question 8

Lard

Answer 8

Pig fat that had been purified

Pastry making
Frying

Question 9

Processing vegetable oil

Answer 9

1. Sources eg: seeds, nuts and cereals are cleaned crushed and heated
2. Oil is extracted and refined to remove impurities
3. It’s bleached and filtered to produce a clear liquid and deodorised to remove odour
4. Packages in plastic or glass bottles for sale
   Labelling includes type of oil, nutritional information and storage instructions

Question 10

Manufacturing of margarine (list steps)

Answer 10

Oil extraction
Hydrogenation
Blending
Ingredients added
Emulsification
Packaging

Question 11

1. Oil extraction

Answer 11

Oils from plants are extracted and refined

Question 12

2. Hydrogenation

Answer 12

Hydrogen is forced through oil
One molecule of hydrogen is absorbed by each double bond in the unsaturated fatty acids of the oil, converting them to saturated fats
Hydrogenation is carried out in the presence of a nickle catalyst which speeds up hardening

Question 13

3. Blending

Answer 13

Different oils are blended together, which affects the properties of the margarine in terms of plasticity, creaming, shortening properties, cholesterol etc

Question 14

4. Ingredients added

Answer 14

Water or skimmed milk, salt, flavourings and/ or colours are added
Product is fortified with A and D

Question 15

5. Emulsification

Answer 15

An emulsifying agent such as lecithin is added
Ingredients are mixed together in a machine called a voyager until they form an emulsion, which is cooled and kneaded until the texture is smooth

Question 16

6. Packaging

Answer 16

Margarine is weighed, wrapped in foil or packaged in plastic tubs and labelled with nutritional information, ingredients and BBD

Question 17

Types of margarine (list)

Answer 17

Block
Soft

Question 18

Block

Answer 18

Foil/wax paper
Vegetable oils
High in saturated fat
Use: baking

Question 19

Soft

Answer 19

Plastic tubs
Veg oil and buttermilk
High in saturated fat

Use: baking, spreading

Question 20

Low fat dairy spreads

Answer 20

Eg: dairygold
Contain half the fat of butter
Water, veg oil, milk proteins
Emulsifiers, stabilisers, salt, colouring , A D E present
Low in saturated and high in monounsaturated fatty acids
Not suitable for baking or frying

Question 21

Spreadable low fat butters

Answer 21

Eg: Connaught gold
Water, cream, milk protein, salt, potassium sorbete, beta carotene and A D E present
7% protein, 40% fat
Not suitable for baking or frying

Question 22

Functional dairy spreads

Answer 22

Eg: benecol
Medically proven to reduce cholesterol in the body
Sunflower oil, veg oil, buttermilk, plant stanols, water, salt, stabilisers, emulsifiers, carotene, A D
No hydronated fatty acids
No trans fatty acids
Used for spreading, baking and frying

Question 23

Functional food

Answer 23

A good that contains an added ingredient that gives the food health promoting properties beyond its nutritive value

Question 24

Storage of fats and oils

Answer 24

Cool dry dark
Fridge
Covered (avoid odour)
Bbd

Question 25

Culinary uses of fats and oils

Answer 25

Spreading
Frying
Creaming
Emulsions

Question 26

Protein

Answer 26

Traces
Deficient

Question 27

Fat

Answer 27

82-99%
Low fat margarines and dairy spreads 40%

Question 28

Carbohydrates

Answer 28

Deficient

Question 29

Vitamins

Answer 29

A D in butter
A D fortified in margarine

Question 30

Minerals

Answer 30

Calcium