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Fats and oils

Ways someone could choose Healthier fats to cook and eat 1

(Richardson, 2018)

Cooking technique depends on the oil and heat.

TABLE OF CONTENTS

are some fats healthier than other? ,

At room temperature oils are liquid and fats are solid but have the same chemical structure.. Compare lard .butter,olive oil, hydrogenation shortening.

Technique, process, or culinary method of preparation

Food Science Info

History or Background Info

Nutritional or Sensory implications

(Fabflour, 2020)

History or Background Info

Oils and fats form an important part of a healthy diet

(Nale, n.d.)

Leavening agents, also known as raising agents, have been used throughout history as a way to aid in the rising and mixture process when baking. The word leavener comes from the latin word levare meaning “rise” (Consumier, 2017). For a long time yeast and other biological leaveners were most commonly used. However, with technological advances in food science we now have chemical leaveners to choose from that serve a specific purpose through each of their chemical components. Understanding how each leavening agent works will help you decide which is best for the recipe you are using.

History

(Bob, 2020)

There are 4 different kinds of baking powders including: tartrate, phosphate, anhydrous phosphate,and sodium aluminum sulfate phosphate powders.

Baking powder is the most commonly used and known chemical leavener.

Accurate measurement is crucial with leavening agents.

Background Info

The first discovery of chemical leavening, a mixture of a salt and acid that would create carbon dioxide which began making the rising process easier.

Baking soda

A BRIEF STORY -- timeline of discoveries

18th Century

Process of using yeast, a biological leavening agent, which took anywhere from 12-24 hours for the rising process.

1846

1856

Yeast

A Chemist was able to create baking powder which cut the rising process nearly in half.

Baking powder

MILESTONES REACHED in science or culinary technique

Mercury is the smallest planet in our Solar System

MERCURY

Despite being red, Mars is actually a cold place

MARS

Venus has a beautiful name, but it’s terribly hot

VENUS

This is a diagram of the different types of leavening agents:

Food Science

The chemical makeup of leavening agents and how they work.

(Flour…, n.d.)

Definition

Bicarbonate of soda, an alkaline ingredient (McWilliams, 2013. Pg 324).

Baking soda

Food Science Term

Definition

Stain of yeast capable of reducing rising time of yeast-leavened products by half (McWilliams, 2013. Pg 323).

Quick-rise active dry yeast

Food Science Term

Food Science Fact

Carbon dioxide can be created biologically or chemically (McWilliams, 2013).

Carbon dioxide is responsible for the honeycomb structure that appears from baked goods (Consumier, 2017)

The gas Carbon dioxide is extremely effective in leavening.

The reaction that occurs when combining an alkaline substance and an acid is carbon dioxide (McWilliams, 2013).

Carbon dioxide aids in increasing volume, therefore, it helps baked products rise when present (McWilliams, 2013).

This is a slide that is ready for a photo.

—APA in-text citation

Food Science Fact

Double-acting baking powders contain a second acid and undergo their second reaction once reaching the heat in an oven.

Food Science Fact

Single- acting baking powders begin their action during mixing.

During this process only one chemical reaction occurs.

Technique, process, or culinary method of prep

(Love, 2021

Types of Processes/Methods of Preparation

Air- leavening action occurs through air when baking.

Proofing- process of fermenting your batter or dough in order to generate CO2 to double volume.

Pastry

Although it is made of compact dough, it receives its volume and shape from the air trapped within the dough.

Baked goods with yeast

Uses a rest period to create a final rise in the dough.

Bread

Used when baking bread to create a final burst of expansion in the dough and to harden crust.

Oven spring- Sharp increase in volume in early phase of baking due to accelerated carbon dioxide production in a hot oven

Cultural Origins of food/culinary techniques

TRANS FAT

Germany

CRISCO

England

Bread

Egypt

Nutritional or Sensory implications

What senses (hear, see, taste, touch, and smell) are involved in the culinary process, or the scientific reactions?

Description of the nutrients found in these foods, or how it affects the human body when metabolized.

Nutrition

Sensory

Nutritional/Sensory Implication (NSI) Fact

APA in-text citation