Changing properties- fats and oils pg30/31 Flashcards
Name the process fats and oils use
-aeration
-shortening
-plasticity
-emulsification
what does aeration do
-gives cakes a spongy and light texture when cooked
name a way a food can be aerated
whisking egg whites with a whisk or quickly beating ingredients with a spoon
what does shortening do
-gives food a crumbly texture
whats plasticity
ability to spread and shaped
do fats have plasticity
yes
-as they contain a mixture of triglycerides, which melt at different temperatures so fats gradually soften over a range of temperatures
the more plasticity a fat has…
the easier it is to spread
what has more plastiticty a saturated fat or unsaturated fat
unsaturated fat as they are soft or liquid at room temp
Name 4 ways plasticity is useful
-decorating cakes with buttercream
-rubbing fat into flour to make shortened dough
-spreading butter on sandwiches
-putting cream cheese on crackers
what does emulsification do
-keeps oil and water in stable emulsion
when are emulsions formed
when oily and watery liquids are shaken together
name 3 examples of emulsions
-milk
-margarine
-mayonnaise
Name the two molecules in an emulsifer
-hydrophilic (attratced to water)
-hydrophobic (repulsed by water)
what happens to the water molcules when you add an emulsifier
the water molecules bond to the hydrophilic side and the oil molecules bond to the hydrophobic side.
-holding the oil and water together in a stable emulsion, preventing them from separating
whats important when making mayonnaise
(emulsification)
-that you add the oil/water gradually and to mix the ingredients for long enough
