Fats

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Author:
mynuex
ID:
140612
Filename:
Fats
Updated:
2012-03-08 23:22:54
Tags:
Fats
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Description:
Fats
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  1. Types of fats
    1. Butter
    2. Margarine
    3. Shortening
    4. Lard
    5. Oil
  2. 12 things about Butter
    • 1. Superior Flavor
    • 2. Pleasant mouthfeel
    • 3. 80%
    • 4. 16-18% water
    • 5. 2-4% milk solids
    • 6. Provides more browning
    • 7. Lower melting point
    • 8. Greater tenderness
    • 9. More spread
    • 10. More difficult to work with
    • 11. More expensive
    • 12. Shorter shelf life
  3. 13 things about Shortening
    • 1. No flavor
    • 2. Unpleasant mouthfeel
    • 3. 100%
    • 4. 0% water
    • 5. 10% air
    • 6. no milk solids
    • 7. less browning
    • 8. higher melting point
    • 9. greater flakiness
    • 10. less spread
    • 11. easier to work with
    • 12. less expensive
    • 13. longer shelf life
  4. Maillard Reaction
    • 1. Browning that occurs when sugars breakdown in the presence of proteings
    • 2. Occurs sooner than browning from caramelization
  5. Butter...?

    A. Superior flavor
    B. Unpleasant mouthfeel
    C. 100% Fat
    D. Less browning
    A. Superior flavor
  6. Butter...?

    A. Easier to work with
    B. Shorter shelf life
    C. Greater flakiness
    D. longer shelf life
    B. Shorter shelf life
  7. Butter...?

    A. 10% air
    B. No milk solids
    C. Greater tenderness
    D. Less spread
    C. Greater tenderness
  8. Shortening...?

    A. Easier to work with
    B. 80% fat
    C. Shorter shelf life
    D. More spread
    A. Easier to work with
  9. Shortening...?

    A. More expensive
    B. Higher melting point
    C. 16-16% water
    D. Lower melting point
    B. Higher melting point
  10. Shortening...?

    A. Less browning
    B. Superior flavor
    C. Pleasant mouthfeel
    D. More expensive
    A. Less browning
  11. What is the fat % for butter? Shortening?
    Butter 80%

    Shortening 100%
  12. Is butter or shortening more expensive?
    Butter
  13. Water % for butter? Shortening?
    Butter 16-18%

    Shortening 0%
  14. Which has more spread? butter or shortening?
    Butter
  15. Which has greater flakiness?
    Shortening

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