Presentation
Fats and oils
Ways someone could choose Healthier fats to cook and eat.
Cooking technique depends on the oil ,fats, and heat. Oils and fast production.
TABLE OF CONTENTS
Lipids,
Lard , margarine , shortening , cooking spray olive oil,
Technique, process, or culinary method of preparation
Oil and fats food science:
02
03
Introduction
01
04
Nutritional or Sensory implications
taste
(Fabflour,2020)
History or Background Info
Fats and oils are lipids , Lipids—comprehensive term including fats, oils, and
some other organic compounds containing carbon and
hydrogen and only a very small amount of oxygen.
Chemical Explanation:
01
For optimal health people need to avoid consuming too much fats because association with overweight and heart disease particulary saturated fats (cousimenr 2016).fats rendered from hogs. Contains no water. Used
in cooking for centuries. Distinctive flavor, but becomes
rancid and needs to be refrigerated.
History
(Bob, 2020)
Lard
Butter
Margarine
Whipped spread
Shortening
Salad spray
Types of fats and oil
Fats obtain from hogs consider to be the prime lard
Leaf lard
A BRIEF STORY -- fats and oil discoveries
Very clarified butter from which the water and milk solid have been removed by heating and filtering used in indian recepy
ghee
Occasionally called oleomargarine originally developed from vegetable products. , oils from plant , corn soybean oil,sunflower canola etc
Also one of the earliest method of oil processing is hydrogenation..
margarines
This is a diagram of lipids
MILESTONES REACHED in science or culinary technique
01
Mercury is the smallest planet in our Solar System
MERCURY
03
Despite being red, Mars is actually a cold place
MARS
02
Venus has a beautiful name, but it’s terribly hot
VENUS
Food Science
Different food products have different requirements as far as the functionality of the fat they contain is concerned.
02
Definition
Fat render from hogs.The prime lard is called leaf lard Contains no water. Used
in cooking for centuries. Distinctive flavor, but becomes
rancid and needs to be refrigerated.
(cousimenr , 2016. Pg 154).
lard
Food Science terms of fats oil
Definition
made from the milk of many animals. Contains
about 16% water. Popular.
(cusminer, 2016. Pg 154).
Butter
contuniuees
Definition
produced from vegetable oils but has the
characteristics of butter. Hydrogenation of unsaturated
fatty acids causes trans fatty acids (possibly raising the
risk of coronary heart disease)
(cusminer, 2016. Pg 154).
margrines
contuniuees
Definition
Spreads—contain less calories than margarine
as whipped air increases the volume
.
(cousminer, 2016. Pg 154).
Whipped spread
contuniuees
Definition
Shortenings—the first cousins of margarine. Designed
for baking, do not contain water, do not become rancid.
.
(cusminer, 2016. Pg 154).
shortening
contuniuees
Definition
Spray—a convenience product that adds almost
no calories..
(cusminer, 2016. Pg 154) (dr.tessman pp).
cooking spray
contuniuees
Food Science Fact
The fast of commercial interest form animals are milk fat, lard,tallow cousminer 2016).
Steps of production of lard or tallow by rendering , refingning , hydrogenation,blending and tempering, winterizing.
Origins of fats
Fats vary in natural characteristic, depending upon their origin(cousimner 2016)
Some change in fatty acid comsition of non ominant can be accomplished by mdifiying the diet.
There are many different choices of cooking fat, and most of us use them to cook our food from time to time.
— By Michael Joseph 2018, 25 Types of Cooking Fats and Oils: Nutrition Facts, Benefits, Drawbacks, https://www.nutritionadvance.com/types-of-cooking-fats-and-oils/
Rendering
The first step of producing lard or tallow is extraction of fat from tissues
Refingng
Fats and oil rresulting from rending or extraction.
During this process only one chemical reaction occurs.
hydrogenation
process of adding hydrogen to polyunsaturated fatty acid to change oil into solid fats.
Blending and temparing
Oils can be blended wih soldi fats to produce fats with excellent spreading an screaming characterist over a wide temperature range.
winterizing
Process of chilling oil to 45 f(7.2c)and then filtering it to remove any fats cystall.
Oils and fats production
03
Tan Sri Datuk Dr ,2015.
Cultural Origins of food/culinary techniques
TRANS FAT
Germany
CRISCO
England
ghee
india
01
03
02
The technique in preparing food
Frying: a medium utilize in bothy shallow fat - need good heat control and deep fat frying. -usually used thermometer
And also oil and fats give color and flavor and aroma all aspect of palatability that can be influence by the type fat select
Two textural qualities and tenderness and flakiness are influenced by fats.
01
03
02
Nutritional or Sensory implications
04
What senses (hear, see, taste, touch, and smell) are involved in the culinary process, or the scientific reactions?
Taste
Fats and oils add pleasing sensory qualities to broad range of food but they also concerned about calories most people avoid consuming too much.
sensory
Key Learning
Most important information , Lipids provide the most concreted source of energy of the food solids
Key Learning from the Presentation
Culinary Method
Hydrogenation Rendering
Nutr/Sensory Implications
Food Science
unsaturated fats — Monounsaturated and polyunsaturated fats — lower disease risk. Foods high in good fats include vegetable oils (such as olive, canola, sunflower, soy, and corn), nuts, seeds, and fish.
trans fats — increase disease risk, even when eaten in small quantities. Foods containing trans fats are primarily in processed foods made with trans fat from partially hydrogenated oil. Fortunately, trans fats have been eliminated from many of these foods.
How does your presentation answer the original question?( from slide 2)
Many fats and oils available in markets have undergone processing steps design to meet federal requirement and consumer desire for a healthful function products
History
01
02
04
03
The function of fat or oil in food product determined by the type of oils or fats used.
Culinary Method
matter exist as solid ,liquid or gas but many foods are combination of two different phase mater.
Liquids composed of carbon ,oxygen and hydrogen but most if the carbon atoms in lipids are bound only to other carbon atoms and hydrogen
Food Science
from the question above in order for people to stay healthy and active is by avoiding consuming too much fat.usually unsaturated fats are healthier
Nutrition
REFERENCES -- USE APA style
TEXTS/BOOKS/JOURNALS
Cousminer, J.J. (2017). Culinology: The intersection of culinary art and food science. Wiley. textbook
McWilliams, M. (2013) Food fundamentals, 10th Ed. Pearson. textbook
WEBSITES
https://www.nutritionadvance.com/types-of-cooking-fats-and-oils/
VIDEO DOCUMENTARIES/VIDEOS:
https://www.youtube.com/watch?v=AIzFS2Hdids
THANKS
Do you have any questions?
yoeeyoe@email.ecok.edu
(Hands in.., nd.)
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