1. Uses of Fats and oils

2. 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

3. 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

4. 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