Fats and Oils

Question 1

What state are fats and oils in at room temperature?

Answer 1

-Fats are solid
-Oils are liquid

Question 2

What type of fat is butter high in?

Answer 2

Saturated fat.

Question 3

How is butter made?

Answer 3

By churning cream.

Question 4

What is clarified butter?

Answer 4

Produced by melting regular butter over low heat and skimming off the milk solids that rise to the top. The golden yellow clarified layer is then strained off, leaving only sediments in the bottom of the pan.

Question 5

What is the difference in origin of butter and oils?

Answer 5

Fats mostly come from animal sources, oils mostly come from plant sources.

Question 6

Name 3 different types of fats:

Answer 6

-Butter
-Lard
-Ghee

Question 7

What is hydrogenation?

Answer 7

Vegetable shortening is fat that has gone through hydrogenation, changing the chemical characteristics of oil and making them solid at room temperature.

Question 8

What are soft spreads?

Answer 8

They are blended from vegetable oils, the oil is hardened by adding hydrogen gas.

Question 9

What is margarine?

Answer 9

It is made from various vegetable oils such as soya bean and corn which undergo hydrogenation to turn it into a solid form.

Question 10

What is the minimum amount of fat margarine must contain?

Answer 10

80%

Question 11

What can margarine be uses for?

Answer 11

Topping for bread, rolls, biscuits or vegetables.

Question 12

What amount on food labels is considered a high amount of fat?

Answer 12

More than 20g fat per 100g.

Question 13

What amount on food labels is considered a low amount of fat?

Answer 13

3g or less per 100g.

Question 14

What amount on food labels is considered a high amount of saturated fat?

Answer 14

More than 5g saturates per 100g.

Question 15

What amount on food labels is considered a low amount of saturated fat?

Answer 15

1.5 saturates or less per 100g.

Question 16

Name 5 examples of different oils:

Answer 16

-Avocado
-Rapeseed
-Coconut
-Olive
-Sunflower

Question 17

What are 5 functions of fat in our diet?

Answer 17

-Insulation and warmth
-Protects vital organs
-It’s a carrier for fat soluble vitamins A, D, E and K is is necessary for their absorption in the body
-Important for hormone production
-Contains essential fats which the body can not make itself.

Question 18

What 2 things are fatty acids usually classified as?

Answer 18

Saturated or unsaturated (polyunsaturated or monounsaturated).

Question 19

What are the 4 primary sources of saturated fat?

Answer 19

-Animal fats
-Butter
-Cream
-Whole milk

Question 20

What does saturated fat raise in the body?

Answer 20

LDL (bad) cholesterol.

Question 21

What is cholesterol?

Answer 21

A fatty substance known as a lipid, it’s vital for the normal functioning of the body and is found in some foods.

Question 22

Where can cholesterol build up and do what?

Answer 22

In the artery wall and restricting the blood flow to the heart, brain and rest of body. It’s also a risk factor for coronary heart disease (CHD).

Question 23

What does monounsaturated fat help decrease and increase?

Answer 23

Decrease LDL (bad) cholesterol and increase HDL (good) cholesterol

Question 24

Name 3 good sources of monounsaturated fat:

Answer 24

-Macadamia nut oil
-Olive oil
-Peanut oil

Question 25

What are the 4 main sources of polyunsaturated fat?

Answer 25

-Seeds
-Nuts
-Grains
-Vegetables

Question 26

What does polyunsaturated fat lower in the body?

Answer 26

The overall amount of cholesterol, so both LDL and HDL too.

Question 27

What percentage of polyunsaturated fat does sunflower oil have?

Answer 27

77%

Question 28

Which unsaturated fat is omega-3?

Answer 28

Polyunsaturated

Question 29

What are 4 benefits of omega-3 fatty acids?

Answer 29

-Reduce risk of heart disease
-Lower blood pressure
-Guard against plaque build-up in arteries
-Aids in brain development

Question 30

Name 3 plant oils rich in omega-3:

Answer 30

Flaxseed, canola and soya bean oil.

Question 31

What is a primary advantage of hydrogenation?

Answer 31

Hydrogenated fats are less likely to turn rancid.

Question 32

Why is hydrogenation beneficial to the commercial food industry?

Answer 32

Because it allows them to create food with a longer shelf life as hydrogenated fats are less likely to turn rancid.

Question 33

What are 2 negatives of trans-fatty acids?

Answer 33

They may raise blood cholesterol levels and increase the risk of heart related diseases.

Question 34

What are 5 ways you can reduce fat in your diet?

Answer 34

-Use low-fat greek yoghurt instead of cream
-Reduce intake of processed meats like sausage rolls or salami
-Choose lean cuts of meat and trim off any visible fat
-Grill, bake, poach or steam rather than frying or roasting so you don’t need to add extra fat.
-Choose lower fat versions of dairy foods such as semi-skimmed milk, reduced fat yoghurt.