Fats and Oils (Leaving Cert Home Economics): Flashcards
📚Flashcards
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Practise the cards
15 cards from this deck
State of saturated fats at room temp
State of saturated fats at room temp
Solid
Process that creates trans fats
Process that creates trans fats
Hydrogenation
Two essential fatty acids from diet
Two essential fatty acids from diet
Omega-3 and omega-6
Four fat-soluble vitamins
Four fat-soluble vitamins
A, D, E, and K
Calories per gram in fats
Calories per gram in fats
9 calories
Solvent used in oil extraction
Solvent used in oil extraction
Hexane
Refining step removing phospholipids
Refining step removing phospholipids
Degumming
Process removing unwanted tastes/smells from oil
Process removing unwanted tastes/smells from oil
Deodorisation
Emulsifier used in margarine
Emulsifier used in margarine
Lecithin
Two vitamins added to margarine
Two vitamins added to margarine
A and D
Block margarine solid at temp range (°C)
Block margarine solid at temp range (°C)
20-25°C
Advantage of soft vs block margarine
Advantage of soft vs block margarine
Lower trans fats; more spreadable
Smoke point definition
Smoke point definition
Temperature when oil smokes and breaks down
Best storage location for fats/oils
Best storage location for fats/oils
Cool, dark places
Calories per gram in carbs/proteins
Calories per gram in carbs/proteins
4 calories