fats and oils

Question 1

classification of fats (animal)

Answer 1

• butter
• eggs
• cream

Question 2

classification of fats (plant)

Answer 2

• veg oil
• olive oil
• margarine

Question 3

classification of fats (marine)

Answer 3

• oily fish

- cod liver oil

Question 4

nutritive value (protein)

Answer 4

• hbv value protein

- butter and marg contain traces of protein

Question 5

nutritive value (fats)

Answer 5

-82%(butter) 99%(cooking oil)

Question 6

nutritive value (carbohydrate)

Answer 6

-contain traces of carbs

Question 7

nutritive value (vitamins)

Answer 7

-contain A and D

Question 8

nutritive value (minerals)

Answer 8

calcium

Question 9

nutritive value(water)

Answer 9

depends on the fat type

Question 10

dietetic value

Answer 10

• provide heat and energy
• provides fat soluble vitamins and essential fatty acids
• fats add flavour to food

Question 11

production of oil

Answer 11

• seeds and nuts are crushed by break rollers

- the impurities are removed it would lead to an inferior flavor, odour and color, this is known as refining process.

Question 12

types of margarine

Answer 12

-block: made of veg oil (some animal oil)
: comes in blocks wrapped in foil
: used for baking and frying
-soft: made of veg oil
: packed in plastic tubs
: high in saturated fat but has less fat than block marg.

Question 13

low fat spreads

Answer 13

• used by slimmers
• 40% fat
• used for spreading eg bread or cooking
• should not be used for frying or pastry making (high water content)
• dairygold light

Question 14

functional food spreads

Answer 14

• reduce high cholesteral from plant sterol esters
• contain little trans fatty acids
• flora, pro active and benecol

Question 15

storing fats and oils

Answer 15

• store in a cool dark place
• should be covered to prevent absorption of odours
• store fats in the fridge
• check the use by date