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FATS & OILS (TYPES AND USES (Butter - spread, cake, biscuits, sauces,…
FATS & OILS
CHARACTERISTICS
Butter - not a pure fat, emulsion of water in oil
Lard - pigs fat, useful shortening agent - plasticity
Dripping - fat which meat drips from being roasted, meat flavour
Suet - fat around organs of animals such as sheep, solid and hard
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Vegetable oils - may be rich source of unsaturated fatty acids, usually contain natural antioxidants which resist rancidity.
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FUNCTIONAL PROPERTIES
Shortening - e.g shortcrust pastry - fat coat flour particles and prevent moisture absorption. Stops gluten formation which gives crumbly/short texture
Plasticity - fats do not melt immediately but soften over a range of temps, some fats e.g soft margarine formulated for low melting points and spreadable straight from fridge
Retention of moisture - some fats can help retain a bakery products moisture and increase shelf-life, may also be used to baste foods cooked by dry het
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TYPES AND USES
Butter - spread, cake, biscuits, sauces, fudge, pastry, ice cream
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Lard - pastry, frying, roasting
Suet - suet pudding, dumplings, jam roly poly
Dripping - basting, spread
Vegetable oil - margarine, frying, salad dressing, ice cream
Fish oil - margarine, capsules e.g vitamins
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