Show:
Vocabulary
Types
Fatty Acids
Preparing Foods
Cooking Methods
100
fats that you see and recognize
What is visible fats
100
fat from cream which is separated by churning
What is butter
100
a chain of smaller units made up of atoms of carbon, hydrogen, and oxygen
What is fatty acids
100
add what to food
What is flavor
100
are done in small amounts of fat
What is sauteing and stir-frying
200
fats that are hidden in foods
What is invisible fats
200
fat separated from the fatty tissues of hogs
What is lard
200
essential fatty acid the body doesn't make
What is linoleic acid
200
prevent foods from what
What is sticking
200
done in fat that is half the thickness of the food
What is pan-frying
300
fat that is solid at room temperature
What is fat
300
hydrogenated vegetable oil
What is shortening
300
contain all of the hydrogen they can hold
What is saturated fats
300
improve what
What is texture
300
requires a large amount of fat
What is deep-frying
400
fat that is liquid at room temperature
What is oil
400
hydrogenated vegetable oil that also contains water, whey, flavoring, and coloring
What is margarine
400
fats missing one hydrogen atom
What is monounsaturated fats
400
help keep some foods what longer
What is fresh
400
add what to hot oil to reduce splattering
What is a pinch of salt
500
lard made from abdominal cavity of a hog
What is leaf lard
500
a blend of neutral oils
What is vegetable oil
500
fats missing two or more hydrogen atoms
What is polyunsaturated fats
500
the more fat you add to a dough or batter the what it becomes
What is softer
500
temperature at which foods start to smoke
What is smoking point