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WorksheetsFunctional & Chemical properties of fats
Total questions: 15
Worksheet time: 8mins
Which elements are fats made up of?
carbon, triglyceride, oxygen
water, hydrogen, oxygen
water, carbon, oxygen
carbon, hydrogen, oxygen
What is a triglyceride made up of?
1 unit glycerol & 3 fatty acids
3 units glycerol & 3 fatty acids
3 units of carbon, hydrogen, oxygen
3 molecules of fatty acids
Real butter can be made from (tick all that are true)
cow's milk
goats' milk
buffalo milk
sheep milk
Soft spread, baking fat, margarine are products generally made from
real butter
cow's milk
margarine
plant oils
Plasticity means
how much plastic something has in it.
how many triglycerides it contains.
how good it is for cooking with.
how spreadable a fat is.
Fats with little plasticity have
few saturated fatty acids
lots of saturated fatty acids
few unsaturated fatty acids
lots of unsaturated fatty acids
Shortening is the process of
melting the fat to give plasticity
a type of fat, like baking spread.
coating flour particles in a waterproof layer of fat to encourage long gluten molecules to form
coating flour particles in a waterproof layer of fat to prevent long gluten molecules forming
A good pastry dough will be short. What sort of texture will this be?
stretchy and soft
tough & chewy
soft & flat
crumbly and tender
Aeration is when
fat and flour are rubbed in
fat & eggs are whisked
fat & sugar are creamed
fat & sugar are stirred
Aeration adds
flavour
improves colour
improves texture
adds water
Emulsification is when
oil and water mix
oil and water seperate
oil and water mix permanently
An emulsifier is
hydrophobic
hydrophilic
both hydrophilic and hydrophobic
Hydrophobic means
doesn't "like" water
attracted to water
When you heat fats & oils, the viscosity becomes thinner. This means
the liquid becomes thicker
the liquid becomes more runny
the liquid stays the same
the liquid becomes solid
When heating fats & oils, which is more dangerous?
flash point
smoke point
