fats and oils

• What is the chemical structure of fats and oils?

  Fats and oils have the same chemical structure.
• What are fats that are liquid at room temperature called?

  Oils
• Are fats and oils soluble in water?

  No, they are insoluble in water.
• What do fats and oils carry that is beneficial for flavor and nutrition?

  They carry flavor, odor, and fat-soluble vitamins.
• How should fats be stored?

  Fats should be stored in a cool place, covered, and away from strong odors.
• What are the characteristics of butter, lard, dripping, suet, fish oils, vegetable oils, margarine, and low-fat spreads?

  • Butter: An emulsion of water in oil, not pure fat.
  • Lard: Comes from pigs' fat, useful for shortening due to plasticity.
  • Dripping: Fat that drips from roasted meat, flavored with meat.
  • Suet: Solid fat around animal organs, such as ox and sheep.
  • Fish oils: High in unsaturated fatty acids.
  • Vegetable oils: Rich in unsaturated fatty acids, contain natural antioxidants.
  • Margarine: Solid emulsion of water in oil, fat content 80-90%.
  • Low-fat spreads: Do not meet minimum fat level (80%), bulked with water.
• What are the functional properties of fats in cooking?

  • Shortening: Prevents moisture absorption, inhibits gluten formation.
  • Plasticity: Fats soften over a range of temperatures, some are spreadable from the fridge.
  • Retention of moisture: Helps retain moisture in bakery products and increases shelf-life.
• Why should oils be stored in sealed containers?

  To prevent oxidation.
• What should be done with oils that have been used for deep frying frequently?

  They should be discarded.
• What are the types and uses of various fats and oils?

  • Butter: Spread, cakes, biscuits, sauces, fudge, pastry, ice cream.
  • Ghee: Frying.
  • Lard: Pastry, frying, roasting.
  • Suet: Suet pudding, dumplings, jam roly poly, sweet mincemeat.
  • Dripping: Basting, as a spread.
  • Sunflower oil, soya oil, corn oil, olive oil: Margarine, frying, salad dressing, ice cream.
  • Fish oil: Margarine, capsules (e.g., vitamin supplements).
  • Coconut oil: Cream filling in biscuits.
  • Duck/goose fat: Roasting.
• What EU foods can help you learn to cook with fats and oils?

  • Croissant
  • Greek salad with olive oil dressing
  • Mincemeat with suet in mince pies