Commodities: Fats and oils

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Presentation transcript:

Commodities: Fats and oils Objectives : To know the different types of fats and oils used in the diet and food preparation. To know the 4 roles fat plays in different recipes (functional properties). What are the similarities between these products? What are the differences?

How many similarities and differences did you get? They are all secondary products They are all fats. Most can be used for cooking. They are all liquid when heated. They can all be unhealthy if we eat too much. Some come from an animal source Some come from a vegetable source Some are liquid at room temperature Some are solid at room temperature. Some are spreadable Some are better for baking than others

What is fat? Why is fat important in the diet? Why is too much fat bad for us? How are fats used in cooking? We will be looking at fat in the diet in greater detail later on in the course – but for now we are looking at the different types of fat and the role of fat in recipes.

Main sources of fat in the diet In Nutrition we refer to fat as FAT Fats can also be called lipids Fat found in foods is either solid fat or liquid oil. Some fats are easy to see like fat on a piece of meat or oil in a can of tuna these are called visible fats and oils. In many foods it is difficult to see the fats and oils they contain because they are combined with other ingredients so we don’t know how much fat we are eating, these are called invisible fats and oils.

Sources of fat Fat is present in food either as visible or invisible fat. Visible fat - easy to detect; fat on meat butter, margarine, lard, suet cooking fats & oils Invisible fat – form part of the food but cannot be seen on their own lean meat egg yolk flesh of oily fish nuts, seeds, avocados, oily fish, cakes, crisps, chips, fried food, ready meals etc Some foods naturally contain little fat eg. Fruit, vegetables and cereals Oily fish contain healthy fats (Essential Fatty Acids) which help lower blood cholesterol & prevent blood clots

Food science: The 4 functions of fat in recipes Fat has several functions in recipes: It can trap air through creaming with sugar. Be used for spreadable icings and fillings which set and become firm. Be used to stop liquids from separating. Be used as a to keep gluten strands short in pastry. Match the functional property of fats to the description: Plasticity shortening aeration emulsifier

Homework Complete the worksheet on fats Revise for a test on commodities next Thursday No practical next week.