FSHN 300 1nd Edition Lecture 33 Outline of Last Lecture I. Function of Sweeteners in Fooda. Sugars II. Fats and Oilsa. Chemical Configurationb. Heat Transfer (deep-fat frying)III. Function of Fats and Oils in Fooda. Unique Propertiesb. Emulsionsc. Melting Point of FatsIV. Types of Fatsa. ButterOutline of Current Lecture I. Function of Margarine in FoodII. Types of FatIII. Calorie Control: Sensible Fat ChoicesIV. Fat Replacersa. Typesb. Carbohydrate-Based Replacersc. Protein-Based Replacersd. Lipid-Based ReplacersV. Food Preparation with FatsVI. Storage of FatsVII. Cakes and Cookiesa. Shortened Cakesb. Unshortened CakesCurrent LectureI. Types of Fat:a. Shorteningsb. Oilsc. Lard/tallow/suetd. Interesterificatione. Cocoa butterf. Oils i. Oil production:1. Extraction: cold-pressing, expeller-pressing, and chemical solvents2. Refiningii. Types of Oil:These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.1. Olive oil, tropical oils, Canola oil, winterized oils, and hydrogenated oils (can act as a saturated fat)II. Calorie Control: Sensible Fat Choices:a. Know the major sources of dietary fat:i. Meat, dairy products, commercial fats and oilsb. Monitor portion sizec. Watch for invisible fatsd. Know the plants high in fate. Use portion control for nuts, peanut butter, and other nut buttersIII. Fat Replacers:a. Types:i. Fat Substitutesii. Fat Mimeticiii. Fat Analogs iv. Fat Extendersb. Carbohydrate-Based Replacers:i. CHO bind with waterii. Impart: Insoluble fiber (Z-TrimTM)iii. Dried Fruit c. Protein-Based Replacers:i. Fewer Kcals than fatii. Protein iii. Simplesse:1. Microparticulation2. Cannot use to fry or bake3. Allergiesd. Lipid-Based Replacers:i. Chemical modification of fat1. Inhibit absorption2. Shortens fatty acid lengthii. Fat extendersiii. Olestra ----OleanTM1. Sucrose polyester2. Not absorbed3. ↓ Vitamins A & EIV. Food Preparation with Fats:a. Factors in the selection and care of frying fatsi. Fats suitable for frying –100% fat onlyii. Smoke pointiii. Flash point and fire pointiv. Controlling the temperature of frying fats1. Avoid too low temperatures for perfect browning of fried foodsb. Factors in the selection and care of frying fatsi. Use recommended equipmentii. Optimal frying conditions1. Avoid water; remove food particles; cool the frying fat; know when to discard the used frying fatThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.c. Lower-fat preparation techniquesi. Use healthy fatsii. Reduce fats by healthy methodsiii. Modify recipes to reduce fatV. Storage of Fats:a. Rancidityi. Types of rancidity1. Hydrolytic rancidity2. Oxidative rancidityii. Flavor reversioniii. Preventing rancidityiv. Avoid oxygen and heatv. Add antioxidants VI. Cakes and Cookies:a. Foundation lies in flour mixtureb. Cakes sometimes thought of as ‘Sweeter breads’c. Fall into two major categories:i. Shortened Cakes:1. Cakes that are made with fat2. Also called ‘butter’ or ‘conventional’ cakes3. Most commonly prepared cakes4. Leavened with baking soda or baking powderii. Unshortened Cakes:1. Cakes that are made without fat2. Also called sponge or foam cakes3. Leavened mostly by steam and airThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a
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