| what are the four ways of changing properties in fats and oils? | plasticity, aeration, shortening, emulsification |
| what are two examples of plasticity? | spreading butter, making cream cheese |
| increase of plasticity makes food ___________ | easier to spread |
| fat with more unsaturated fatty acids have _______ plasticity | higher |
| why can we spread and mould fat? | because it has plasticity, they are made up of triglyceride with different melting point |
| aeration causes cake to be? | spongy and light |
| what is aeration? | getting air into something. we trap air mixtures when we beat fat and sugar |
| what is another term for the process of beating fat and sugar? | creaming |
| what does aeration do to the food | it lightens mixture and makes it fluffy |
| why do we do shortening. Give two examples of food who goes through shortening? | pie and tarts, as we don't want them to rise |
| what is shortening? | flour particles gaining a waterproof layer when they are covered in fat |
| how can shortening avoid dough to develop elastic texture? | coating stops long gluten molecules from forming thus the dough does not develop elastic texture and produces a firm texture |
| what are two types of emulsion? | oil-in-water and water-in-oil |
| what is emulsification? | when shaking water and oily liquid together |
| how do we make sure that emulsion does not separate? | constantly stirring (or use emulsifier) |
| give 2 example of oil in water emulsion | milk and vinaigrette |
| give two example of water in oil emulsion | butter and margarine |
| what does emulsifier do? | keeps water and oil together so they don't separate |
| what is an example of emulsifier? | - lecithin (found in egg yolks, soya) |
| describe molecules bonding in emulsifier | dual ended molecules with hydrophillic (water loving) end bonding with water molecules and hydrophobic end (water hating) bonding with oil molecules |
| how to make oil-in-water emulsion? | add liquid into emulsifier before oil and fat |
