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Home Ec > Fats And Oils > Flashcards

Fats And Oils Flashcards

1
Q

What are the classifications of fats and oils

A

Animal
Plant
Marine

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2
Q

What are animal sources usually

A

Saturated

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3
Q

What are plant sources usually

A

Unsaturated

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4
Q

What are marine sources usually

A

Polyunsaturated

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5
Q

What is the nv of protein

A

Butter and margarine contain grace amounts

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6
Q

What is the nv fat

A

Depends of the type, veg oil 99, butter 82

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7
Q

What is the nv of carbs

A

Lacks

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8
Q

What is the nv Vitamins

A

Traces AD

margarine is fortified with A AND D

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9
Q

Vitamins

A

Butter and margarine constrains trace amounts of calcium

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10
Q

What is the water nv

A

Depends on fat content

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11
Q

Dietetic value

A 
Vitamin a and d 
Protective layer 
Fullness 
Energy and heat 
Polyunsaturated fat increases HDLs
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12
Q

Manu fracture of veg oil

A 
Seed prep 
Oil extraction 
Refined
Bleached 
Filtered 
Deodorised
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13
Q

What happens during seed prep

A

They are cleaned and grounded and crushed through rollers and heat treated

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14
Q

What happens during oil extraction

A

By pressing the seeds or by adding a solvent

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15
Q

What happens during refined

A

Degumming : hot water followed by centrifuge causing impurities to fall to the bottom

Neutralising: mixing oil with alkali which changed free fatty acids into insoluble compounds

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16
Q

How is the oil bleached

A

Fullers earth

17
Q

What are the stages in the production of margarine

A 
Oil extraction 
Hydrogenated 
Ingredients added 
Emulsified 
Churched
Weighed 
Packaged
18
Q

How is the oil extracted for margarine

A

Chosen for desired finish and refined

19
Q

What happens during hydrogenation

A

Hydrogen gas is forced through the double bond in the presence of a nickel catalyst converting it semi solid

20
Q

What other ingredients are added to margarine

A 
Water 
Salt 
Colouring 
Skimmed milk 
Flavouring 
A d
21
Q

What happens during emulsification of margarine

A

Lecithin is added to prevents separation from the fat and water

22
Q

How is the margarine churned

A

A voyager churns it until the emulsification has formed and it is at the desired consistency

23
Q

Types of margarine

A

Block

Soft

24
Q

What is block margarine usually made of

A

Veg oil but can include animal and marine oils

25
Q

What is block margarine made for

A

Baking and frying

26
Q

What is block margarine sold in

A

Foil

27
Q

What is soft Marg made from

A

Veg oil

28
Q

Which has more fat block or soft margarine

A

Block

29
Q

What is soft Marg used for

A

Baking

30
Q

How much fat does low fat dairy spreads contain

A

38-40

31
Q

How much fat does functional dairy spreads have

A

60

32
Q

Guidelines for storing fats

A

4 degrees

Away from air light and odours

33
Q

Culinary uses

A 
Flavour potatoes 
Emulsions : mayo 
Aeration
Shortening 
Acting staling

Home Ec (31 decks)

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