Fats Unit Review

What functions do fats have in baked goods like cakes, cookies, etc?

• Provide flavor

• Add moisture

• Change the texture (make them tender or crispy)

• Create a rigid structure for the other ingredients

Fats help keep baked goods tender. How do they achieve this?

• By providing moisture

• By creating air pockets

• By coating proteins and limiting gluten development

• By adding flavor

Fats can help a baked good like a cake or cookie puff up when it’s baked by:

• providing moisture

• Being creamed with sugar to create air pockets

• adding flavor

• increasing density

How can you use fat to make a baked good like a biscuit flaky?

• By mixing it thoroughly with the dough

• By keeping it cold and folding it into the dough

• By melting it and adding it to the dough

• By using it sparingly

Why are lipids good for browning foods?

• They provide flavor

• They conduct heat efficiently & get hotter than water

• They create a crispy texture

• All of the above

Fats help improve the flavor of foods by:

• enhancing the taste of other ingredients

• adding flavor themselves (like butter on toast)

• increasing calorie content

• Improving the texture

How can you tell the difference between saturated and unsaturated fats?

• Saturated fats are solid at room temperature, while unsaturated fats are liquid.

• Saturated fats are liquid at room temperature, while unsaturated fats are solid.

• Both are solid at room temperature.

• Both are liquid at room temperature.

Describe the molecular structure of each of the following AND give an example of saturated fats.

• Saturated fats have no double bonds between carbon atoms and are solid at room temperature. Example: Butter.

• Saturated fats have one or more double bonds between carbon atoms and are liquid at room temperature. Example: Olive oil.

• Saturated fats have a ring structure and are found in DNA. Example: Adenine.

• Saturated fats are composed of amino acids and are found in proteins. Example: Hemoglobin.

Describe the molecular structure of each of the following AND give an example of Monounsaturated fats:

• Monounsaturated fats have one double bond in their fatty acid chain. Example: olive oil

• Monounsaturated fats have multiple double bonds in their fatty acid chain. Example: canola oil

• Monounsaturated fats have no double bonds in their fatty acid chain. Example: Lard

• Monounsaturated fats have one triple bond in their fatty acid chain. Example: linolenic acid.

Polyunsaturated fats have a molecular structure characterized by:

• A single double bond between carbon atoms

• Multiple double bonds between carbon atoms

• No double bonds between carbon atoms

• A triple bond between carbon atoms

Tags

NGSS.HS-LS1-6