revision fats

Question 1

chemical name for fats?

Answer 1

triglyceride

Question 2

fats are…

Answer 2

Usually solid at room temperature

Question 3

Oils are…

Answer 3

Usually liquid at room temperature

Question 4

what are the 3 functions of fat in food?

Answer 4

• Improve: – Flavour
– Texture (crispy, crumbly, moist) – Smell
• Makes food easier to swallow.
• Takes longer than digest and slows stomach

Question 5

There are 2 sources of fat, what are they?

Answer 5

Visible and invisible

Question 6

Visible sources of fat are…

Answer 6

• Fat that can be seen in food: – Fat layers on meat
– White marbling inside meat – Butter on bread

Question 7

Invisible sources of fat are…

Answer 7

• Cannot be seen easily:
– Crisps, biscuits, cakes
– Fat droplets in emulsions

Question 8

What’s does emulsion mean?

Answer 8

fat droplets distributed in water

Question 9

Sources of fat from animals can include? Name 2…

Answer 9

• Butter, ghee, lard
• Meat
• Meat products
• Oily fish e.g. tuna, salmon
• Hard cheese, cream
• Eggs
• Chocolate, pastries

Question 10

Sources of fat from vegetables can include? Name 2…

Answer 10

• Vegetable and plantains
• Avocados and olives
• Nuts and nut products
• Seeds
• Fatspreads

Question 11

Hydrogenation is…

Answer 11

• Process when vegetable oils are ‘hardened’ to make them solid at room temperature.
• Contain trans fats.
• Thought to cause heart problems
• Food manufacturers should be reducing