fats - functional properties Flashcards
(29 cards)
What are the steps involved in portioning a chicken?
- Gather necessary tools
- Remove the legs
- Separate the wings
- Cut the breast from the carcass
- Trim excess fat and skin
- Package the portions
What should be considered when handling raw chicken?
- Pathogenic bacteria
- Cross contamination prevention
- Proper cooking temperatures
True or False: Cross contamination can be prevented by using separate cutting boards for raw chicken and other foods.
True
List three functions of fat in the diet.
- Energy source
- Nutrient absorption
- Hormone production
What are the main differences between unsaturated and saturated fat?
- Structure: Unsaturated fats have one or more double bonds; saturated fats have no double bonds.
- State at room temperature: Unsaturated fats are usually liquid; saturated fats are solid.
- Sources: Unsaturated fats are found in plant oils; saturated fats are found in animal products.
What is the DRV for saturated fat?
10% of total daily energy intake
How much energy should fat account for in our diet?
20-35% of total daily energy intake
Explain why excess saturated fat is harmful to health.
It raises LDL cholesterol levels, increasing the risk of heart disease and obesity.
What is the benefit of choosing a plant-based spread over butter when preparing meals?
Lower in saturated fat and may contain healthier unsaturated fats.
What are the four functional properties of fats?
- Shortening
- Aeration
- Plasticity
- Emulsification
Define denaturation.
The process of changing a protein’s chemical structure, resulting in irreversible changes.
What is dextrinisation?
The breakdown of starch into smaller dextrins when dry heat is applied.
What occurs during coagulation?
Proteins in food set when heat is applied, changing from liquid to solid.
What is caramelisation?
The browning of sugar when heat is applied, leading to flavor and color changes.
Fill in the blank: __________ is the process of incorporating air into a mixture.
Aeration
What is gelatinisation?
The thickening of sauces when starch is heated and absorbs liquid.
What is plasticity in relation to fats?
The ability of a solid fat to soften and become spreadable.
What is an emulsion?
A mixture of two liquids that do not usually mix, such as oil and water.
What is the function of an emulsifier?
To stabilize emulsions and prevent them from separating.
What is lecithin?
A natural emulsifier commonly found in egg yolk and soybeans.
True or False: Emulsions are permanent mixtures of oil and water.
False
What happens when an emulsion is left to stand?
A layer of oil will form on the surface of the water.
List two examples of emulsions in food.
- Mayonnaise
- Vinaigrette
What is the hydrophilic end of an emulsifier molecule?
The ‘water-loving’ end that forms bonds with water.
