Uses of Fats and oils.

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Presentation transcript:

Uses of Fats and oils

Uses and examples of fats and oils Pastry-making: holds layers apart in flaky pastry, traps air when rubbed with flour Shortening: crumbly texture Adding flavour: butter in cake making Spreading on bread: butter / margarine Frying: corn oil / sunflower oil Sauce-making: margarine / butter – colour and flavour Aeration: margarine traps air when creamed with sugar

Uses and examples of fats and oils Sealing: melted butter / margarine on pate to prevent drying Adds calories and vitamins ADEK without adding bulk Dressing: adds moisture, flavour, glossiness. French dressing or mayonnaise forms and emulsion Basting: adds moisture – and flavour to fried / roast / grilled meat etc. Vegans will not use animal fat. Those with CHD choose polyunsaturated fats

Uses and examples of fats and oils Lubricates: prevents pasta sticking together Adds color: fried food becomes golden etc. Glazes: boiled potatoes etc. Butter icing for cake decorating: mixture of margarine and icing sugar Prevents sticking on cake tins: brushed before baking