Butter (Leaving Cert Home Economics): Quizzes
📚Quizzes
Practise the questions
13 questions from this quiz
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Practise the questions
13 questions from this quiz
What are the main milk proteins found in butter?
What are the main milk proteins found in butter?
Casein and whey
What type of fat predominantly makes up butter's fat content?
What type of fat predominantly makes up butter's fat content?
Saturated fat
Which two fat-soluble vitamins are particularly abundant in butter?
Which two fat-soluble vitamins are particularly abundant in butter?
Vitamins A and E
What crucial role does Vitamin A in butter play?
What crucial role does Vitamin A in butter play?
Maintains vision & supports immunity
What is the primary purpose of pasteurisation in butter production?
What is the primary purpose of pasteurisation in butter production?
Eliminate bacteria & extend shelf life
What happens to fat globules during the churning process?
What happens to fat globules during the churning process?
They coalesce to form butter grains
Why is salt added during butter production?
Why is salt added during butter production?
Flavour enhancement & preservation
What does creaming butter with sugar achieve in baking?
What does creaming butter with sugar achieve in baking?
Creates light, airy texture/leavening
Which classic sauces use butter as their foundation?
Which classic sauces use butter as their foundation?
Hollandaise and béchamel
What is the optimal temperature range for refrigerating butter?
What is the optimal temperature range for refrigerating butter?
4°C to 8°C
How long can butter be frozen for extended storage?
How long can butter be frozen for extended storage?
Up to six months
How does butter's burning point compare to most oils?
How does butter's burning point compare to most oils?
Burns at lower temperature
What temperature should butter be for baking?
What temperature should butter be for baking?
Room temperature