1. What do these items have in common?

2. WHAT ARE LIPIDS?
Principles of Food Science, Glencoe, Janet Ward.
Chapter 10, pages

3. What are Lipids? Fats Oils Shortening Grease Cholesterol
Principles of Food Science, Glencoe, Janet Ward.
Chapter 10, pages
These are all terms used for lipids and their related compounds.
Shortening is a semisolid fat used in food preparation, especially baked goods, and is so called because it promotes a "short" or crumbly texture (as in shortbread). Shortening is fat or lard from an animal or vegetable. The term "shortening" can be used more broadly to apply to any fat that is used for baking and which is solid at room temperature, such as butter, lard, suet, and margarine. Shortening often has a higher smoke point than butter and margarine, and it has 100% fat content, compared to about 80% for butter and margarine.
Although the term has been in use for many years, it is now known that shortening works by inhibiting the formation of long protein (gluten) strands in wheat-based doughs.
In general, the term shortening can apply to any oil- or fat-based ingredient – liquid or solid - used in baking. More specifically, recipes use the term to mean solid vegetable shortening rather than those made from animal fats (including lard, which is from pork).
Vegetable-based shortening is lower in saturated fats than butter. There are other advantages – shortening does not require refrigeration and does not burn when used for sauteeing. It’s a staple for many cooks and adds a light and fluffy texture to baked goods such as cakes and pie crusts.

4. DEFINITION of LIPIDS
Lipids are a category of organic compounds that are insoluble in water and have a greasy feel.
Principles of Food Science, Glencoe, Janet Ward.
Chapter 10, page 217.

5. Why are Lipids important?
Used to store lots of energy (lipids/fat)
Form cell membranes (the “skin” of the cell)
Cell communication
Hormones
Many others…

6. Complete Lipids webquest