Examples, Use and Storing (Junior Cert Home Economics): Revision Notes
📚 Revision Notes
Examples, Use and Storing
Vegetable Oils
- Source: Extracted from plants, nuts, and seeds.
- Examples:
- Seed oils: Sunflower, rapeseed, palm
- Olive oil
- Nut oils: Coconut, peanut, walnut
- Cereal oils: Corn (maize)
- Soya bean oil
Butter
- Production: Made by churning cream. Despite being a dairy product, it's high in fat (around 82%), so it's not placed on the dairy shelf in the food pyramid.
- Types: Available in different varieties, including salted, unsalted, low-fat, and spreadable.
- Health Note: The fat in butter is saturated, which can raise cholesterol.
Spreads
There are different types of spreads on the market, each with unique characteristics.
| Type | Description | Examples |
|---|---|---|
| Dairy | Made from cream and vegetable oils; about 60% fat, less saturated fat than butter. | Kerrygold Spreadable, Dairygold |
| Low-fat Dairy | Made from cream and vegetable oils with added water to reduce fat to around 40%. | Kerry Low Low, Dairygold Lighter |
| Functional | Made from vegetable seed oils and contain plant sterols to help lower cholesterol. | Benecol, Flora ProActiv |
Culinary Uses of Fats and Oils
- Emulsions: Used to create mixtures like mayonnaise.
- Prevent Sticking: Greasing tins for baking.
- Spreading: E.g., on bread.
- Flavouring: Adding to potatoes or other dishes for extra taste.
- Prolonging Shelf-Life: In baked goods, fats prevent staling.
- Texture: Used in biscuits for a crumbly texture.
- Frying: Cooking food in oils.
Storing Fats and Oils
- Fats: Store in the fridge and keep covered to prevent rancidity (unpleasant smell and taste) and absorption of other flavours.
- Oils: Keep in a dark cupboard, away from sunlight, ideally in dark bottles to prevent rancidity. Proper storage extends shelf life.