A fat that tenderizes, or shortens, the texture of baked products by impeding gluten development, making them softer and easier to chew
What is shortening?
100
butter that will not burn because its milk solids and water have been removed
What is clarified butter
100
commercial process for vegetable oils that removes the high-melting point triglycerides that would typically crystallize during lower temperatures and make the oil appear to be cloudy
What is winterizing
100
5-6% of total calories
What are new guidelines from the American Heart Association & American College of Cardiology Lifestyle Management suggesting for limits on saturated fats
100
From the rapeseed plant, this oil is low in saturated fat and high in mono-and poly-unsaturated fats. Works well for sauteing and stir-frying.
What is canola oil?
200
A liquid dispersed in another liquid with which it is usually immiscible.
What is an emulsion?
200
A softened butter mixed with one or more flavors, such as garlic, lemon, honey, herbs, etc
What is compound or flavored butter
200
commercial process in which hydrogen atoms are added to the double bonds in monounsaturated or polyunsaturated fatty acids to make them more saturated.
What is hydrogenation
200
2 servings of fatty fish/week for average daily intake of 450-500 mg of this
What are omega 3 fatty acids
200
High in monounsaturated fatty acids, this oil may help reduce the risk of heart disease
What is olive oil
300
Oil in water and water in oil
What are the two types of lipid emulsions?
300
heating butter over low heat until it turns the desired color is referred to as this
What is brown or black butter
300
a commercial process that rearranges fatty acids on the glycerol molecule within triglycerides so that they are more heterogeneous, resulting in smaller fat crystals and producing a smoother consistency fat.
What is interesterification
300
this product should be eliminated or reduced to 1% or less of total calories
What are trans fats from artificial sources
300
often this is a soybean or a blend of soybean oils, contains primarily PUFA and some MUFA and even some saturated fats. Has a neutral flavor, is considered an all-purpose oil.
What is vegetable oil?
400
Ability of a solid fat to hold its shape but still be molded or shaped under light pressure
What is plasticity?
400
4 sticks equals this
What is one pound of butter
400
Microparticulated protein
What is Simplesse
400
20-35% of total calories
What the Dietary Guidelines for Americans 2010 recommends for dietary fat intake
400
This oil is a saturated fat and recent scientific studies show that a component of this oil may have neutral or beneficial effects on cholesterol levels.
What is coconut oil?
500
Degree of saturation, length, cis-trans configuration, crystalline structure
What are the four characteristics that determine a fat's melting point.
500
Aerated with air or nitrogen gas, this butter is easier to spread
What is whipped butter
500
Polyunsaturated fatty acids in which the first double bond is three carbons form the methyl end (EPA & DHA)
What are omega 3 fatty acids
500
less than 300 mg/day
What are current recommendations for dietary cholesterol consumption (Dietary Guidelines and AHA)
500
Rich in mono- and polyunsaturated fatty acids, this oil is typically used in Asian dishes