1. Fats and Oils Lesson 78 -

2. Learning Objective: To understand the different types and uses of fats and oils in food preparation Lesson 78 Fats are part of a balanced diet FATS Name 5 different products in this section of the Eatwell plate What is the difference between a fat and an oil?

3. Learning Objective: To understand the different types and uses of fats and oils in food preparation Lesson 78 Using p16 of the AQA book find out what the following are made from a)Lard b)Suet c)Soft spread

4. Learning Objective: To understand the different types and uses of fats and oils in food preparation Lesson 78 Saturated fats are found in lard, butter, suet and some vegetable oils eg coconut milk and should be used sparingly as they contain high levels of cholesterol Unsaturated fats are mainly found in vegetable oils eg sunflower, olive, rapeseed oil. These contain less cholesterol Use p 17 of the book to do a mind map of the functions of fats and oils

5. Learning Objective: To understand the use of fat to create a short texture Lesson 79 What is shortening? Fats have a shortening effect on pastry and biscuits. This happens when fat coats the flour molecules eg in the rubbing in method, giving it a waterproof coating and stopping it absorbing water. This prevents the gluten from developing and the mixture is shortened, giving it a characteristic short, melt in the mouth texture. Demo shortbread

6. Learning Objective: To understand the use of fat to create a short texture Lesson 77 Ingredients 125g butterbutter 55g caster sugar, plus extra to finishcaster sugar 180g plain flourplain flour Preparation method 1.Heat the oven to 190C/375F/Gas 5. 2.Beat the butter and the sugar together until smooth. 3.Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick. 4.Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 10 minutes. 5.Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.

7. Learning Objective: To understand the use of fat to create a short texture Lesson 80 Investigate the effect of making shortbread with different types of fat. Group AGroup BGroup CGroup D 30g butter30g baking fat30g lard30g low fat spread 14g sugar 45g flour These are your samples. Which is the CONTROL? What is a control used for? Produce a detailed investigation explaining which fat is best for biscuit making and justifying the results.

8. Learning Objective: To understand what is meant by blind testing Lesson 81 TASK : Carry out a blind testing of different fats and oils on crackers. Compare taste, aroma, appearance, spreadability, nutritional value and cost in a deatiled analysis table. How will you carry this out? How will you record the results?

9. Learning Objective: - Lesson 77