Fats

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Types of fats
1. Butter
2. Margarine
3. Shortening
4. Lard
5. Oil
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
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
Maillard Reaction
- 1. Browning that occurs when sugars breakdown in the presence of proteings
- 2. Occurs sooner than browning from caramelization
Butter...?

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

A. Superior flavor
Butter...?

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

B. Shorter shelf life
Butter...?

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

C. Greater tenderness
Shortening...?

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

A. Easier to work with
Shortening...?

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

B. Higher melting point
Shortening...?

A. Less browning
B. Superior flavor
C. Pleasant mouthfeel
D. More expensive

A. Less browning
What is the fat % for butter? Shortening?

Butter 80%

Shortening 100%
Is butter or shortening more expensive?

Butter
Water % for butter? Shortening?

Butter 16-18%

Shortening 0%
Which has more spread? butter or shortening?

Butter
Which has greater flakiness?

Shortening

Author

mynuex

140612

Card Set

Fats

Description

Fats

Updated

2012-03-09T04:22:54Z

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