Cooking with Fats In order to get the result you want when cooking with fats, its important to know about the various types of fat and their varied properties.

Hydrogenation A process of adding hydrogen atoms to fatty acids that causes fats and oils to become more solid.

Butter A fat extracted from milk and churned into a solid.

Margarine A butter substitute made with fat from plant sources.

Lard A fat made from animal fat.

Vegetable oils A type of fat that is liquid at room temperature and that is made from plant sources.

Vegetable Shortening A blend of oils hydrogenated to become solid.

Visible fats Food whose fat is easily seen, i.e. butter, margarine, meat fat, oil and cream.

InVisible fats Food whose fat isn’t easily seen, cheese, whole milk and avocados.

Pan Frying Browning foods in a small amount of fat. Also known as sauteing.

Deep fat frying Cooking foods by immersing them in hot oil.

Low smoke point fat A fat, like butter and margarine, that decomposes quickly when heated to high temperatures and produces smoke.

High smoke point fat A fat, like vegetable oil and lard, that can be heated to a high temperature without producing smoke.

Fat Spoilage The spoilage of fat is called ____ and can be identified by a very strong and unpleasant _____. It can be prevented by avoiding excess exposure to ____. odor oxygen rancid

Fats add Flavor Fats with the most flavor include butter, bacon and ____. Fats that add the least amount of flavor are ____. vegetable oils olive

Deep fat Frying When deep-fat frying remember to control the ____ and avoid potential spills. temperature

Microwaves and Deep fat Frying Microwave ovens can’t be used to deep-fat fry because the ____ can’t be controlled. temperature

Performance of Fats in Pastry Fats don’t only vary in the type of fatty acids they contain, but also vary in the taste, texture and general performance they create in cooking. Some fats can be used interchangeably, while other recipes will be most successful when a specific type of fat is used. When possible, the most healthy fat should be used; but note that the end result should also be a consideration.

Healthiest Fats KEY SatFat = -1/g TransFat = -2/g PolyunsatFat = +1/g MonounsatFat = +2/g Given the key, complete the table to find the healthiest fat.