Cooking with FatsCooking with Fats

In order to get the result you want when cooking with fats, its important to know about the various types of

fat and their varied properties.

In order to get the result you want when cooking with fats, its important to know about the various types of

fat and their varied properties.

Hydrogenation

A process of adding hydrogen atoms to fatty acids that causes fats and oils to

become more solid.

Butter

A fat extracted from milk and churned into a solid.

Margarine

A butter substitute made with fat from plant sources.

Lard

A fat made from animal fat.

Vegetable oils

A type of fat that is liquid at room temperature and that is made from plant sources.

Vegetable Shortening

A blend of oils hydrogenated to become solid.

Visible fats

Food whose fat is easily seen, i.e. butter, margarine, meat

fat, oil and cream.

InVisible fats

Food whose fat isn’t easily seen, cheese, whole milk

and avocados.

Pan Frying

Browning foods in a small amount of fat. Also known

as sauteing.

Deep fat frying

Cooking foods by immersing them in hot oil.

Low smoke point fat

A fat, like butter and margarine, that

decomposes quickly when heated to high

temperatures and produces smoke.

High smoke point fat

A fat, like vegetable oil and lard, that can be heated to a

high temperature without producing smoke.

Fat Spoilage

The spoilage of fat is called ____ and can be identified

by a very strong and unpleasant _____. It can be

prevented by avoiding excess exposure to ____.odor oxygen rancid

Fats add Flavor

Fats with the most flavor include butter, bacon and

____. Fats that add the least

amount of flavor are ____.vegetable oils olive

Deep fat Frying

When deep-fat frying remember to control

the ____ and avoid potential spills.

temperature

Microwaves and Deep fat Frying

Microwave ovens can’t be used to deep-fat fry

because the ____ can’t be controlled.

temperature

Performance of Fats in Pastry

Fats don’t only vary in the type of fatty acids they contain, but also vary in the taste, texture and general performance they create in cooking. Some fats can be used interchangeably, while other

recipes will be most successful when a specific type of fat is used. When

possible, the most healthy fat should be used; but note that the end result should

also be a consideration.

Healthiest Fats

KEY

SatFat = -1/gTransFat = -2/g

PolyunsatFat = +1/gMonounsatFat = +2/g

Given the key, complete the table to find the healthiest fat.