Year 12 F&N Unit 3 Fats Revision V2

Recipe 1: Classic Shortbread Cookies

Food Components (Ingredients):

• 250g butter (cold, cubed)

• 100g powdered sugar

• 300g plain flour

Procedure (Method):

1. Rub the butter into the flour until the mixture resembles breadcrumbs.

2. Stir in the sugar and mix until a dough forms.

3. Roll out and cut into shapes, then bake at 160°C for 15-20 minutes.

What role does fat play in this recipe?

• It binds ingredients together by forming gluten.

• It creates aeration by trapping air in the dough.

• It shortens gluten strands, giving the cookies a crumbly texture.

• It acts as an emulsifier, holding water and fat together.

Recipe 2: Chocolate Mousse

Food Components (Ingredients):

• 200g dark chocolate (70% cocoa)

• 3 eggs, separated

• 200mL heavy cream

Procedure (Method):

1. Melt chocolate and allow to cool slightly.

2. Whisk egg whites until stiff peaks form.

3. Whip the cream until soft peaks form.

4. Fold egg yolks into the melted chocolate, then gently fold in the cream and egg whites.

5. Chill before serving.

A consumer wants a dairy-free version of this recipe. What would be the best fat replacement for the cream?

• Coconut cream

• Olive oil

• Butter

• Whole milk

Recipe 3: Salad Dressing (Vinaigrette)

Food Components (Ingredients):

• 100mL olive oil

• 30mL balsamic vinegar

• 1 tsp mustard

• 1 tsp honey

Procedure (Method):

1. Whisk together vinegar, mustard, and honey.

2. Slowly drizzle in olive oil while whisking to create an emulsion.

3. Store in the fridge.

What process is occurring when whisking the oil into the vinegar?

• Shortening

• Aeration

• Emulsification

• Rancidity

Why does olive oil remain liquid at room temperature while butter is solid?

• Olive oil has more saturated fats.

• Butter has more unsaturated fats.

• Olive oil has more unsaturated fats, which have kinks in their structure preventing tight packing.

• Butter contains trans fats that keep it solid.

A consumer is looking for a healthier alternative to butter for spreading on toast. Which option contains mostly unsaturated fats?

• Lard

• Coconut oil

• Margarine

• Avocado

A consumer leaves their chocolate mousse in a warm room. What fat-related issue may occur?

• The fat will emulsify into the mixture.

• The chocolate will experience fat bloom, causing a whitish layer on the surface.

• The fat will solidify, making the mousse hard.

• The mousse will become more aerated.

Why are trans fats considered harmful in high amounts?

• They increase HDL cholesterol.

• They reduce the risk of heart disease.

• They increase LDL cholesterol and raise the risk of heart disease.

• They have no impact on health.

A consumer is worried about their vinaigrette dressing spoiling. What is the main cause of fat-based rancidity?

• Oxidation

• Emulsification

• Saturation

• Hydrogenation

Which food is most likely to contain naturally occurring trans fats?

• Deep-fried fast food

• Margarine

• Processed snack cakes

• Grass-fed beef and dairy

A consumer notices their butter has turned slightly yellow and has an off smell. What process is occurring?

• Emulsification

• Hydrolytic rancidity

• Shortening

• Aeration