Food Prep- Fats and Oils

what percent of our daily energy needs should come from fats?

10-35%

what are the 2 essential fatty acids?

• linoleic (n-6)

• Linolenic (n-3)

how many carbons are present in the 3 essential fatty acids?

18

what is the difference between the 2 essential fatty acids?

the position of the fist double bond

true/false: fats/oils are a concentrated source of energy

true (9 cal/g)

what fat soluble vitamins do fats carry?

vitamins A, D, E, K

how do fats contribute to our food senses?

the contribute to satiety and palatability of meals

food high in monounsaturated fats have (more/less) oxidation?

less

which oil has a high smoke point?

grapeseed oil

What is the recommendation of saturated fats as per the AHA?

less than 10% of saturated fats

the average American diet consists of ____ % fat

40-50%

what is the fat that comes from pig?

lard

what is the fat that comes from cows?

tallow

how much percent of solid fat is in tallow/lard?

100% solid fat

What type of fat is found in lard/tallow?

high in monounsaturated fat

butter

• fat from cow’s milk

• high saturated

• 80% fat and 20% water

  • salted vs unsalted; clarified; drawn butter

margarine (oleo)

• hydrogenated fat

• source of trans fatty acids

• made from plant oils

• 80% fat and 20% water

  • stick, soft, whipped, liquid margarine

shortening

• most shortening is made from hydrogenated solid fat; source of trans fatty acid

• made from plant oils

• 100% solid fat

  • shortening made from palm oil is not hydrogenated; it is not really shortening

oil

• expressed from plant seeds or olives

• distinctive flavors

• culinary uses/dietary uses

• different fatty acid profiles

  • wide range of smoke points

cooking sprays

• negligible calories

• made from various oils

  • convenient

rendering

extracting fat from the tissues of animal

hydrogenation

• a liquid is transformed into a solid fat

• hydrogen bonds are added to unsaturated fatty acids

  • ex) margarine and shortening

trans vs. cis fatty acids

• the natural structure of a fatty acid is the “cis” formation

  • hydrogenation twists the site at which the hydrogen is added and the fatty acid gets disoriented

storing fats and oils

• limited shelf life

• will become rancid

• cold temperature extends shelf life

  • keep tightly covered

uses of fats and oils in food prep

• flavor

• nutrition value

• cooking medium

  • shortening quality