Changing the way you learn

L10 fat and oil

functions in food
1. Heat Transfer
2. Flavor
3. Shortening powder
4. Textures
5. Emulsions
  1. types
    1. Water in oil
    2. Oil in water
  2. Stability
    1. Temporary
    2. Permanent
    3. Semi-permanent
6. Nutrients
7. Satiety
8. Plasticity
9. Solubility
10. Appearance
types of fat and oil
1. Plant Based
  1. Vegetable oil
    1. Olive oil
    2. Tropical oil
    3. New oil
  2. Cocoa Butter
2. Animal Based
  1. Lard
  2. Butter
    1. Whipped
    2. Unsalted
    3. Clarified
3. hydrogenation
  1. Shortening
  2. Marganines
    1. Whipped
    2. Diet or Reduced-fat
    3. Soft
Purchasing
1. Package Label
2. Types
  1. Animal fat
  2. Plant-based
3. Expiry Date
  1. Hydrolytic
  2. Oxidative
storage
1. Oil
  1. opaque
  2. Alight container
2. Fat
  1. Refrigerator
Food Preparation
1. Shortening agents
2. Deep frying
3. Frying
Melting point
1. Crystalline structure
2. Length of fatty acid
3. Cis-trans configuration
4. Degree of saturation

L10 fat and oil

	Created by Tracy Lo over 10 years ago