EXAM 3: Fats and Oils in Cooking

Question 1

what is a triglyceride (fat) made of

Answer 1

Combining three fatty acids with a glycerol molecult

Question 2

in the chemical reaction of forming a triglyceride, what is released as a by-product

Answer 2

water

Question 3

What are the 3 fat categories

Answer 3

triglycerides, phospholipids, sterols

Question 4

Fatty acids differ in their..

Answer 4

degree of saturation

Question 5

what are the three degrees of saturation

Answer 5

saturated, monounsaturated and polyunsaturated

Question 6

what are saturated fats

Answer 6

have no double bonds
(c-h chains)
animal sources: meat, poultry, milk/butter/cheese, egg yolk, lard
plant sources: chocolate, coconut/coconut oil, palm oil, vegetable shortening

Question 7

what are monounsaturated fats

Answer 7

carbon chain with one double bond
primarily plant sources: avocado, peanuts/peanut butter, olives, olive oil, canola oil

Question 8

what are polyunsaturated fats

Answer 8

carbon chain with two or more double bonds
plant: vegetable oils (corn, safflower, soybean, sunflower, canola, etc.) Margarine (most), mayonnaise, certain nuts
animal: fish

Question 9

what are the functions of fats in foods (11)

Answer 9

heat transfer
shortening power
emulsions
varying melting points
plasticity
solublity
flavor/mouthfeel
textures
appearance
satiety
nutrients

Question 10

common types of oils used in cooking

Answer 10

canola, peanut, seasame, soybean, vegetable, tropical (coconut, palm), sunflower and safflower

Question 11

common types of fats used in cooking

Answer 11

margarine
shortenings
butter
lard/tallow

Question 12

animal fats production

Answer 12

extraction -> rendering -> refining -> fractionation -> crystallization -> tempering

Question 13

what are characteristics solid fats

Answer 13

shortening power, plasticity and melting point

Question 14

what is shortening power

Answer 14

ability of a fat to cover a large surface area to minimize contact between water and gluten during the mixing of batters and doughs
depends on the consistency of the fat and the method of its incorperation
lipids coat surface of gluten complex and blocks water so gluten doesnt form

Question 15

what is plasticity

Answer 15

ability of a solid fat to be molded or shaped without breaking
ability of fat to be spread or creamed

Question 16

what are the characteristics of plastic fats

Answer 16

appear solid at room temperature
contain liquid oil interspersed between the solid fat crystals

Question 17

what are fats that are highly plastic

Answer 17

shortening, lard, margarine

Question 18

what is melting point

Answer 18

temperature (or range) in which a solid fat begins to turn into a liquid oil
the temperature range is depended on the mixture of fatty acids that are part of the triglycerides that make up solid fats and oils

Question 19

what is the melting point range of butter

Answer 19

90 to 95

Question 20

mp range of lard

Answer 20

86 to 104

Question 21

mp of margarine (stick)

Answer 21

94 to 109

Question 22

mp range of margarine (tub)

Answer 22

94 to 98

Question 23

mp range of vegetable shortening

Answer 23

98 to 119

Question 24

narrow melting point range for fats that have…

Answer 24

(sharp)
FA that are highly saturated or
FA that have longer chain lengths
FA with less FA diversity

Question 25

wider melting point range for frats that have...

Answer 25

greater FA diversity melting point temperature - lower-shorter chain FA (coconut oils)

Question 26

what two fat types are rendered from animals

Answer 26

lard and tallow

Question 27

what is lard

Answer 27

from the fatty tissues of a hog modified lard has good "shortening" qualities and therefore good for pie crusts not used for fine grain cakes used in traditional refried beans

Question 28

what is tallow

Answer 28

from the fatty tissues of the cow not used in baking, can be used for frying slow to deteriorate when used for deep-fat frying

Question 29

what is butter

Answer 29

80% milk fat, 16% water, 3.5% milk solids made from the emulsion of the cream of milk other additives: salt and coloring

Question 30

what does butter provide

Answer 30

desirable mouthfeel to baked products tenderness and flakiness to pasteries aeration of dough emulsification flavor extension

Question 31

what is margarine

Answer 31

80% fat, 16% water, 4% milk solids made from soybean, safflower, canola or other vegetable oils other additives: emulsifiers, mono- and diglycerides, vit a and d, flavorings, food colorings, preservatives

Question 32

what are the types of margarine

Answer 32

whipper, light blends (60% fat); reduced kcal margarine has higher water content imitation margarine (vegetable oil spread) - half fat of regular margarine plant stanol/sterol - fortified margarines

Question 33

what are the uses of modified lard in baking

Answer 33

pie crusts, tortillas avoid using in cakes provide: shortening power, create tenderness and flakiness

Question 34

what are the uses of shortening in baking

Answer 34

biscuits, cakes, cookies provide: shortening power, volume, tenderness

Question 35

what are the uses of butter in baking

Answer 35

biscuits, cakes, cookies, pie crusts, pasteries provide: shortening power, volume, tenderness, flakiness unsalted recommended high fat versions for pasteries, pie crusts and some cookies

Question 36

what are the uses of plant oils in cooking

Answer 36

quick tea breads, muffins, brownies, pie crust, cakes (avoid specific oils) avoid use in biscuits, pasteries provide: flavor, tenderness, texture

Question 37

methods to lower fat or improve the FA profile in baked goods

Answer 37

Use canola oil, vegetable oil, or extra-light olive oil to improve the FA profile if the fat is high in SFA * Substitute yogurt, nonfat sour cream, or unsweetened applesauce to lower fat and improve FA profile * Replace part of the fat with vegetable/fruit puree (note, be mindful of strong flavored fruits/vegetables such as bananas) * Avocado is a popular substitution (note, be mindful of the color it will impart, possible flavor, those with food allergies to avocado, and potential costs) – improves FA profile, may not lower total fat or kcals * Add more vanilla to compensate for lost flavor from fat * When fat is reduced, the flour measurements must be accurate