Properties and Functions of Fats 3.0 / 5 based on 2 ratings ? Home Economics: Food & NutritionFatGCSEOCR Created by: kennedylilyCreated on: 30-12-15 14:59 What is the first function of fats? Spreads 1 of 30 What is the reason for use? To bring out the flavour of food 2 of 30 Give an example Butter, margarine and cream cheese 3 of 30 What is the second function of fats? Shortening 4 of 30 What is the reason for use? Fat stops gluten making long stands, and shortens them giving a baked mixture with a melt-in-the-mouth texture 5 of 30 Give an example Pastries, shortbread and cakes 6 of 30 What is the third function of fats? Frosting and creams 7 of 30 What is the reason for use? Adds flavour and texture 8 of 30 Give an example Buttercream and chocolate frosting 9 of 30 What is the fourth function of fats? Flavour and moisture 10 of 30 What is the reason for use? Fat stops water evaporating and gives a longer shelf life 11 of 30 Give an example Cakes, biscuits and bread 12 of 30 What is the fifth function of fats? Traps air into a mixture 13 of 30 What is the reason for use? Margarine and butter trap air bubbles (foam) when beaten with sugar 14 of 30 Give an example Cake mixtures 15 of 30 What is the sixth function of fats? Frying - shallow, deep and stir fry 16 of 30 What is the reason for use? Adds texture and flavour 17 of 30 Give an example Shallow - eggs, pancakes, deep - battered fish, stir fry - fry meat and vegetables 18 of 30 What is the seventh function of fats? Sauteing 19 of 30 What is the reason for use? Adds flavour and lubricates food 20 of 30 Give an example Meat, poultry and vegetables 21 of 30 What is the eighth function of fats? Roasting 22 of 30 What is the reason for use? Adds flavour and crisps food 23 of 30 Give an example Onions and vegetables - the natural sugars caramelise 24 of 30 What is the ninth function of fats? Salad dressing sauces 25 of 30 What is the reason for use? Adds texture and flavour 26 of 30 Give an example Mayonnaise, vinaigrette and hollandaise sauces 27 of 30 What is the tenth function of fats? Dips for bread 28 of 30 What is the reason for use? Alternative to butter and margarine 29 of 30 Give an example Oils flavoured with herbs and spices 30 of 30
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