Fats & Oils

1. Fats & Oils Lesson 26.

2. Fats & Oils • Learning Outcomes; • Be aware of the cooking mediums one uses in a food preparation area • Quality points to consider • Recommended storage conditions • Safety procedures when working with fats & oils

3. Fats & Oils • Butter • Contains 80-82% fat therefore a high energy food. • The remaining constituents are water ( approx. 16%) and milk proteins . • The fat soluble Vitamins A and D are present in butter , and there is a small amount of Calcium . • Each 100grms of butter supplies 733 kilocalories • ( 3014 kilojoules/ 1kilojoules = to 0.239 calories)

4. Fats & Oils • Butter must be kept away from strong smelling foods . • Butter is produced by churning the cream of milk . • One litreof cream yields approximately one and a half • kilogram butter . • How to make butter • Begin by pouring your cream into a blender or food processor. Blend your cream, After five or more minutes, the homemade butter will start to separate into butter and buttermilk. When you notice that happening, stop the blender and let the cream sit for a minute or two as the butter rises to the top. Pour the buttermilk into another container, using a spoon to press as much buttermilk out of the butter as possible.

5. Fats & Oils • The unique taste and texture of butter means that is ideal for spreading and using in all types of cooking, both professionally and in the domestic kitchen . • It is the foundation of many classic recipes , as it improves the flavor and appearance of great many foods. • Compound butters can be made and butter is widely used in all sorts of Cooking probably without any doubt the most extensively used commodity in the kitchen as well in the pastry.

6. Fats & Oils • Clarified Butter. • Clarified butter can be made by gently heating butter until it has melted and separated. The milk solids can be strained off . The Resultant clarified butter can than be used at higher temperatures . Ghee is a type of clarified butter , widely used as basis of Indian Cooking. A type of Clarified butter known as Concentrated Butter is made by removing most of the water and milk solids . It is suitable for cooking and baking but not for spreading or finishing goods.

7. Fats & Oils • Margarine • Margarine is produced from milk and a blend of vegetable oils emulsified with lecithin , flavoring , salt, coloring and Vitamins A and D although • vegetable based margarine can be used for vegetarian cooking

8. Fats & Oils • Lard • Lard is the rendered fat from the pig . Lard has almost 100% fat content . • It may be used in hot water paste and with margarine to make short paste . It can also be used for shallow frying or deep frying. • It is mostly avoided nowadays because of health issues but in some cases especially for frying it gives better taste to fried foods.

9. Fats & Oils • Suet • Suet is the hard solid fat deposits in the kidney region of animals . • Beef Suet is the best and is used for suet paste, mincemeat and • Christmas Puddings. • Vegetable Based Suet can also be found and nowadays is replacing the suet in most recipes.

10. Fats & Oils • Dripping. • Dripping is obtained from clarified animal fats and it is used for deep and shallow Frying . • Very popular in English Traditional Fish and Chips. • To clarify drippingMelt the fat and strain into a large bowl. Then pour over double the quantity of boiling water. Stir well and leave till cold and set.  Remove the cake of fat from the top of the water, scrape off any sediment from the bottom of the cake, then melt the fat and pour into a clean basin.

11. Fats & Oils • From Top left to bottom • Unsalted Butter • Butter • Dripping • Lard • Margarine • Suet • Soft Margarine • Ghee

12. Fats & Oils • For frying purposes a fat or oil must when heated , reach a high temperature without smoking. • The food being fried will absorb the fat if the fat smokes at a low temperature. • Fats and Oils must be free from moisture , otherwise they splutter . • As they are combustible , fats and oils can catch fire. • In some fats the margin between smoking and flash point may be narrow . • A good frying temperature is 75 – 180 Degrees Celsius ( 167 – 356 F)

13. Fats & OilsOils are fats which are liquid at room temperature . Oil is obtained from • Sunflower • Seed • Soya Bean • Walnut • Grape Seed • Sesame • Almond • Pine Kernels • Almond • Wheatgrem • Olives • Maize • Groundnuts • Peanuts • Hazelnuts • Palm

14. Fats & Oils As oil has a very high fat content it is useful as an energy food Storage Oil should be kept in a cool place If refrigerated some oils congeal ; they return to fluid state in a warm temperature Oils keep for a fairly long time , but they do go rancid if not kept cool.

15. Fats & Oils • Olive oil is considered one of the best if not the best by far , • owing to its flavor and health issue. • Better grade oils are almost without flavor , odourand color , thus making Olive Oil the most extensively used oil worldwide. • Herbal Oils are available or can be made by adding herbs and spices to olive oil , pouring into screw top jars and leaving refrigerated for three weeks . • The oil can be strained and rebottled. If fresh green herbs are being used , blanche and refresh them before chopping – this can enhance the colour of the oil.

16. Fats & Oils Olive Oil is extracted from olives grown in the Mediterranean Countries , particularly Italy , Spain , Greece and France. Ground Nut Oil is Obtained from groundnuts grown in West Africa. Maize Oil is obtained from the maize grown in Europe and the USA . The Oil is extracted from the raw material , refined and stored in drums.

17. Fats & Oils • Olive Oil is used for making of many dressings , mayonnaise and Vinaigrette. Olive Oil can be used as well as for cold sauce and farinaceous pastes and Cooking. It is also extensively used as a preservation of many foods. The use of olive oil is very versatile.

18. Fats & Oils From Left to Right • Walnut Oil • Olive Oil with Fennel • Avocado Oil • Sesame Oil

19. Fats & Oils From Left to Right • Sunflower Oil • Olive Oil • Grape Seed Oil • Corn Oil • Peanut Oil

20. Fats & Oils • A lot of Oils can be prepared such as; • Prawn-Basil-Curry-Chili-Mint-Rosemarie-Garlic