Fats & Oils Shortening

1. Fats & Oils Shortening

2. Lesson objective - 1 Today we will learn the following: LO1 Develop an understanding of Saturated and unsaturated fats LO2 How to shorten pastry using saturated fat (butter) LO3 Explain how hydrogenation is used to convert unsaturated oil to saturated fat. Must Demonstrate a basic understanding of why fat and oil is used in food. Identify 1 type of fat and describe fat is used in the shortening process Could Demonstrate an excellent understanding of the shortening process and hydrogenated process. Identify 2 types of fat and critically describe how fat is used in the shortening process Should Demonstrate a good understanding of why fat and oil is used in food. Identify 2 types of fat and describe how fat is used in the shortening process

3. Fats & Oils Oils are fats that are liquid at room temperature, like the vegetable oils used in cooking. Oils come from many different plants and from fish. Oils are NOT a food group, but they provide essential nutrients. TGW-Corpus Christi Catholic Sports College

4. Some commonly eaten oils include: • canola oil • corn oil • cottonseed oil • olive oil • safflower oil • soybean oil • sunflower oil Some oils are used mainly as flavourings, such as walnut oil and sesame oil. A number of foods are naturally high in oils, like: • nuts • olives • some fish • avocados Bicester Community College

5. Solid fats are fats that are solid at room temperature, like butter and shortening. Solid fats come from mainly animal foods and can be made from vegetable oils through a process called hydrogenation. Some common fats are: • butter • milk fat • beef fat (tallow, suet) • chicken fat • pork fat (lard) • stick margarine • shortening • partially hydrogenated oil During hydrogenation, vegetable oils are reacted with hydrogen gas at about 60ºC. The double bonds are converted to single bonds in the reaction. In this way unsaturated fats can be made into saturated fats – they are hardened. TGW-Corpus Christi Catholic Sports College

6. Fat is naturally present in many foods. Animal products are sources of mainly saturated fats, Plant oils typically supply unsaturated fats (polyunsaturated and monounsaturated fats) in our diet. Bicester Community College

7. Shortening uses solid fat (butter) and is used to prevent the formation of a gluten matrix in dough products. This process is important for many baked goods, such as pie crusts, because gluten creates a gummy or chewy end product. When fat is worked into dry flour, the fat creates a barrier between gluten molecules, thus preventing them from cross-linking once a liquid is added. Bicester Community College

8. The final size of the fat pieces will determine the final texture of the baked product. Pea sized fat pieces tend to create a flakey product, such as a pie crust or croissant, while a texture that resembles coarse sand will create crumbly mixtures like streusel. Vegetable shortening has a neutral flavor, unlike butter or lard, and can be used for applications where strong fat flavors are not desired. TGW-Corpus Christi Catholic Sports College

9. Diets that are high in saturated fat (mainly from animal products) and trans fat (mainly found in commercially prepared foods like baked goods and fried foods), have been linked to a higher risk of heart disease and stroke. That’s why health professionals suggest we consume less of saturated fats and avoid trans fat. Bicester Community College

10. A lot of the fat in our diet is not seen – it’s already in the foods we have purchased. However, added fats like oils used in stir-fries, dressings on our salads and spreads on bread, can contribute even more fat to our diets. The Food Guide suggests limiting these types of visible fats and using mostly unsaturated varieties. Bicester Community College

11. Bicester Community College