food prep fats

what is the smoke point of unrefined olive oil>

320

what is the smoke point of soybean oil?

492

what does hydrogenation do to the shelf life of an oil?

It increases their shelf life and the shelf life of foods coated with them

why does chocolate made with cocoa butter (primary fat) taste better than "fake" chocolate

it has trans fatty acids in it and is pure

why might alternative fats, such as hydrogenated vegetable shortening, be added, to candy bars, or nutrition bars, that are intended to be eaten out of the hand?

it increases the melting point

why is it important to preserve frying oils?

it is expensive.

how does hydrogenation affect smoke point?

it makes fats and oils more solid, which allows them to be heated to higher temperature without smokier

frying oils need to be replaced when:

it starts to show excessive foaming or smoking, too much fat is being absorbed by the fried foods, it starts to show a darker, more viscous quality

in deep-fat frying, as long as temperature is correct (around 350) ____ is absorbed by the fried food, ___ leaves the fried food as steam, and the food is cooked, browned, crisp on outside, and moist on the inside

less, water

varrying melting point definition

candies

___ butter that will not easily burn because its milk solids and water have been removed

clarified

plasticity definition

confections, icings, pastries, other baked goods

textures examples

creaminess, flakiness, tenderness, elasticity, ease of cutting, viscosity

what determines melting point?

degree of saturation (Saturated fats higher melting point), length of carbon chain (longer the carbon chains the higher melting point), cis-trans configuration, crystalline structure

what are some of the methods to elongate the life of your frying oil?

don't heat oil too hight, don't fill too full, clean the fryers, deep narrow containers, use oils with high smoke points, store in a cool dry place

why is butter clarified?

so it doesn't burn

why might alternative fats such as hydrogenated vegetable shortening, be added to chocolate for candy bars or ice cream bars intended to be eaten out of the hand

so they don't melt in your hand

what is the difference of the fatty acids found in butter carbon length?

they are shorter

emulsifying agents act as a bridge between which two substances?

water and oil

what are the 11 functions listed for fats?

1. heat transfer 2. shortening power 3. emulsions 4. varying melting poitns 5. plasticity 6. solubility 7. flavor/mouthfeel 8. textures 9. appearance 10. satiety 11. nutrients

Why was margarine first used commonly in Western Culture?

Because of the war there wasn't enough butter to go around.

what is fat shortening?

a fat that tenderizes or shortens, the texture of baked products by impeding gluten development. making them softer and easier to chew

what is plasticity in terms of fats?

ability of a solid fat to hold its shape but still be molded or shaped under light pressure.

most refined vegetable oils have a smoke point :

above 420

Heat transfer definition

act as the medium for heat transfer... sautéing, pan frying. deep frying

why does chocolate made with cocoa butter based chocolate primary fat taste more chocolaty than products that do not contain cocoa butter such as candy coating or almond bark

because it doesn't have the added trans and saturated fats. it is pure

shortening power examples

biscuits, pastries, cakes, cookies

what is clarified butter?

butter that will not burn because its milk solids and water have been removed

flavor/mouthfeel examples

butter, bacon, fried foods, thickness

what % of water does butter contain? margarine? diet margarine?

butter- 16% margarine- 16% diet margarine- higher

what is lard?

fat from a swine

satiety examples

fats contribute to feeling full

solubility definition

fats do not dissolve in water, yielding unique food flavors/textures and foods such as salad dressings

does hydrogenation increase or decrease the risk for heart disease if used to replace other fats in the diet?

greater risk because it has more trans-fatty acids.

why might omega-3 fatty acids be beneficial for health? where are these foods found in the diet?

help prevent hypertension, and thrombosis, acting against autoimmune diseases such as lupus and arthritis, brain health, inflammatory conditions, and cancer. they are found in fish, breads, pastas, and yogurt

what is shortening power

highly saturated fats (solid at room temperature) tend to be more useful as shortenings in baked goods. shortening power depends on the consistency of the fat and the method of its incorporation into the dough. For example, solid shortenings are necessary to make flaky pastry, whereas oils will produce a tender pastry that tends to be crumbly rather than flaky.

shortening are solid at room temperature because they have gone through what type of process?

hydrogenation

increasing the chain length of a saturated fatty acid will __ -its melting point

increase

emulsion definiiton

liquid dispersed in another liquid with which it is usually immiscible (incapable of being mixed)

is the smoke point of unrefined olive oil higher or lower than extra light olive oil

lower

the natural product was a thick, white paste. Why do you suppose that beta-carotene, otherwise known as yellow food coloring was later added?

margarine to make it more appealing to eat.

emulsion examples

mayonnaise, salad dressings, sauces, gravies, puddings, cream soups

where does most Americans "eat" the majority of their fat?

meats, dairy products, commercial fats and oils

what are the fatty acids found in butter?

milk fat

which type of rancidity results from the exposure of fat to oxygen?

oxidative rancidity

the ___ of fat is its ability to hold its shape but still be molded and spread

plasticity

definition of omega-3 fatty acids

poly unsaturated fatty acids in which the first double bond is three carbons from the methyl (CH3) end

nutrients examples

provide energy

appearance examples

sheen, oiliness, color