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11 Cards in this Set
- Front
- Back
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kinds of fat
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invisible (saturated, unsaturated)
visible |
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why is fat used as a cooking medium?
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because fats can be heated to higher temps than water
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what causes fat to smoke?
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acrolein formation
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factors that increase smoke point (4)
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-too high temp
-food particles in fat -oxygen exposure -salt |
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factors that affect fat absorption (5)
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-thickness
-length of time in oil -temp of oil/fat -surface area -high sugar and fat content |
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are fats soluble in water?
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yes
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difference between fats and oils
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fats-solid at room temp
oils- liquid at room temp |
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what is melting point influenced by?
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the type of fatty acid it contains
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melting point high or low for saturated fats (solid at room temp)
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HIGH
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trans form fats have a higher melting point than sys because
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longer chain fatty acids have a higher melting point
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what makes puff pastries flaky?
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the distribution of dough
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