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1730143
Functions of Fats and Oils
Description
GCSE Food Technology Mind Map on Functions of Fats and Oils, created by Becca Westwell on 30/11/2014.
No tags specified
food technology
gcse
design and technology
fats and oils
food technology
gcse
Mind Map by
Becca Westwell
, updated more than 1 year ago
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Created by
Becca Westwell
over 9 years ago
50
3
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Resource summary
Functions of Fats and Oils
Required to aerate food.
When fat is creamed with sugar it helps trap air.
Helps extend the shelf life of baked products.
The fat helps the product keep its moisture.
E.g. Muffins
Adds distinct flavours and odours to food.
E.g. Biscuits
Acts as cooking medium for roasting foods.
E.g. Chicken
Add a flaky texture to pastry.
The fats help to separate layers by creating steam.
Adds colour and shine to food.
E.g. Scones
Oils form an emulsion with liquids such as vinegar.
E.g. Salad dressings.
Prevents lumps of flour forming in a sauce.
E.g. Parsley sauce.
Gives shortening ability to a mixture and changes the texture.
Fats give shortbread its characteristic crumbly and short texture.
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