These fats have a structure that enables them to dissolve in both fat and water.
What is phospholipids
100
This is a covalent bond in which each atom donates only one electron to form the bond.
What is a single bond
100
Fish
What is a "good" fat
100
One of the most important uses of fats in foods is this process used in baked goods. Fats coat the flour particles, creating a flaky, delicate, lighter texture.
What is tenderizing
100
Food is thoroughly dried and dropped into hot fat.
What is fried
200
In this type of fat, hydrogen atoms are missing.
What is unsaturated fat
200
These are pockets of fat-storing cells
What is adipose tissue
200
Olive oil
What is "good" fat
200
Mayonnaise is an example of this process used when cooking.
What is an emulsion
200
This is a manmade fat that is formed when a liquid vegetable oil is made into solid fat, like margarine.
What are trans fats
300
These are large, complex molecules of lipids and protein that carry lipids in the blood.
What are lipoproteins
300
This is a family of chemical compounds that are a main component in every living cell
What are lipids
300
Animal fat
What is "bad" fat
300
This process occurs as the surface of foods react with oxygen. This process is the main reason why high-fat foods spoil.
What is oxidation
300
This is not a triglyceride but a STEROL, a fatty alcohol made from glucose or saturated fatty acids.
What is cholesterol
400
This consists of carbon bonded to oxygen by a double covalent bond, and to a hydrozyl group with a single bond.
What is a carboxyl group
400
This is the temperature at which a melted fat regains its original firmness.
What is solidification point
400
Fats containing linolenic acid (such as soybean oil or wheat germ oil)
What is "good" fat
400
Through this process, air is added to the batters and doughs of baked goods. The fat forms a bubble around air molecules, which are incorporated in the batter.
What is aeration
400
This fatty acid that is found in fish is beneficial to the health of your hair, skin, and nails.
What is omega- 3
500
This is a chemical process in which hydrogen is added to unsaturated fat molecules, breaking some double bonds and replacing them with single bonds.
What is hydrogenation
500
These make up the largest class of lipids. They include nearly all of the fats and oils people typically eat.
What are triglycerides
500
Fats from the coconut palm.
What is a "good" fat
500
Fats dissolve aromatic molecules in foods and distribute their essence throughout a recipe. Fats add their own characteristic of this.
What is flavor
500
The carrot cake experiment we are doing for the Health and Wellness Fair involves substituting vegetable oil with THIS low-fat option.