1730143
Descripción
Mapa Mental por Becca Westwell, actualizado hace más de 1 año
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Creado por Becca Westwell
hace alrededor de 10 años
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Functions of Fats and Oils
- Required to aerate food.
- When fat is creamed with
sugar it helps trap air.
- When fat is creamed with
sugar it helps trap air.
- Helps extend
the shelf life of
baked products.
- The fat helps the
product keep its
moisture.
- E.g. Muffins
- E.g. Muffins
- The fat helps the
product keep its
moisture.
- Adds distinct
flavours and
odours to food.
- E.g. Biscuits
- E.g. Biscuits
- Acts as cooking
medium for
roasting foods.
- E.g. Chicken
- E.g. Chicken
- Add a flaky texture to pastry.
- The fats help to separate
layers by creating steam.
- The fats help to separate
layers by creating steam.
- Adds colour and shine to food.
- E.g. Scones
- E.g. Scones
- Oils form an
emulsion with
liquids such
as vinegar.
- E.g. Salad dressings.
- E.g. Salad dressings.
- Prevents lumps
of flour forming
in a sauce.
- E.g. Parsley sauce.
- E.g. Parsley sauce.
- Gives shortening
ability to a mixture and
changes the texture.
- Fats give shortbread its
characteristic crumbly
and short texture.
- Fats give shortbread its
characteristic crumbly
and short texture.
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