Fats & Oils
Shortening
Lesson objective - 1
Today we will learn the following:
LO1
Develop an understanding of Saturated and unsaturated fats
LO2
How to shorten pastry using saturated fat (butter)
LO3
Explain how hydrogenation is used to convert unsaturated oil to saturated fat.
Must Demonstrate a basic
understanding of why fat and oil is used in food.
Identify 1 type of fat and describe fat is used in the
shortening process
ShouldDemonstrate a good
understanding of why fat and oil is used in food.
Identify 2 types of fat and describe how fat is used in the
shortening process
CouldDemonstrate an excellent
understanding of the shortening process and
hydrogenated process. Identify 2 types of fat and critically
describe how fat is used in the shortening process
Fats & Oils
Oils are fats that are liquid at room temperature, like the vegetable oils
used in cooking. Oils come from many different plants and from fish. Oils are NOT a food group, but they
provide essential nutrients.
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Some commonly eaten oils include:
• canola oil• corn oil• cottonseed oil• olive oil• safflower oil• soybean oil• sunflower oil
Some oils are used mainly as flavourings, such as walnut oil and sesame oil. A number of foods are naturally high in oils, like:
• nuts• olives• some fish• avocados
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Solid fats are fats that are solid at room temperature, like butter and shortening. Solid fats come from mainly animal foods and can be made from vegetable oils through a process called hydrogenation. Some common fats are:
•butter•milk fat•beef fat (tallow, suet)•chicken fat•pork fat (lard)•stick margarine•shortening•partially hydrogenated oil
During hydrogenation, vegetable oils are reacted with hydrogen gas at about 60ºC. The double bonds are converted to single bonds in the reaction. In this way unsaturated fats can be made into saturated fats – they are hardened.
Fat is naturally present in many foods.Animal products are sources of mainly
saturated fats,
Plant oils typically supply unsaturated fats (polyunsaturated and monounsaturated fats)
in our diet.
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Shortening uses solid fat (butter) and is used to prevent the formation of a gluten matrix
in dough products.This process is important for many baked goods, such as pie crusts, because gluten creates a gummy or chewy end product. When fat is worked into dry flour, the fat
creates a barrier between gluten molecules, thus preventing them from cross-linking once
a liquid is added.
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The final size of the fat pieces will determine the final texture of the baked product.
Pea sized fat pieces tend to createa flakey product, such as a pie crust or croissant,
while a texture that resembles coarse sand will create crumbly mixtures like streusel.
Vegetable shortening has a neutral flavor, unlike butter or lard, and can be used for applications where strong fat flavors are not desired.
Diets that are high in saturated fat (mainly from animal products) and trans fat (mainly found in commercially prepared foods like baked goods and fried foods), have been
linked to a higher risk of heart disease and stroke. That’s why health professionals
suggest we consume less of saturated fats and avoid trans fat.
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A lot of the fat in our diet is not seen – it’s already in the foods we have purchased. However, added
fats like oils used in stir-fries, dressings on our salads and spreads on bread, can contribute even
more fat to our diets. The Food Guide suggests limiting these types of visible fats and using mostly
unsaturated varieties.
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Healthy Fats
Type of Fat Major Food Sources
Monounsaturated Fat / Monounsaturates Olive, canola and peanut oils, avocados, non-hydrogenated margarines, nuts and seeds
Polyunsaturated Fat / PolyunsaturatesOmega-6 FatOmega 3 Fat
Safflower, sesame, sunflower and corn oils, non-hydrogenated margarines, nuts and seedsFattier fish, canola and soybean oils, flax seed, omega-3 eggs, walnuts, pecans and pine nuts
Unhealthy Fats
Type of Fat Major Food Sources
Saturated Fat / Saturates
Trans Fats
In many prepared foods made with hydrogenated oils, as well as fatty meats, full-fat dairy products, butter, lard, coconut oil, palm oil, palm kernel oil and cocoa butter
In all foods made with shortening or partially hydrogenated vegetable oil, and many snack foods, fast foods and ready-prepared foods