Fats List 3 reasons why fats are important Provides energy Gives food texture and flavour Carry fat - soluble vitamins (A,D,E,K)

Fats What is saturated fat? Derived from animal sources – e.g. meat, butter, lard and suet What health issues does eating too much saturated fat cause? Obesity, high cholesterol, diabetes and heart disease

Fats What TWO groups of fats are unsaturated fats split into? Monounsaturated fats Polyunsaturated fats

Fats Name two sources of monounsaturated fats Olive oil Vegetable oil Name two sources of polyunsaturated fats Nuts Seeds

CARBOHYDRATES What two groups do carbohydrates fall into? Sugar Starch

CARBOHYDRATES Name the two types of sugar and an example of each Monosaccharides - Fructose Disaccharides - Lactose

CARBOHYDRATES Caster sugar Fine crystals Used for baking of cakes Name two varieties of sugar and their uses Caster sugar Fine crystals Used for baking of cakes Icing sugar Fine white and powdery Used for icing

CARBOHYDRATES Name two uses for sugar Adds sweetness and colour to cakes When sugar is beaten with fat it incorporates air

CARBOHYDRATES Name two sources of starch Potatoes Flour Name two products that contain starch Pasta Cake

Starches properties What is gelatanization? Gelling agent 1.Starch granules absorb the liquid and swell 2.At 80 Degrees C the starch particles break open making mixture thick and viscous 3. This is GELATINISATION 4. Gelatinisation is complete when liquid reaches 100 Degrees C 5. On cooling the gel solidifies

CARBOHYDRATES What is modified starch? It is a starch that has been already GELATINIZED Name two advantages of using a modified starch Saves time when cooking Thickens instantly when mixed with COLD or HOT water

CARBOHYDRATES What is syneresis? This is when water leaches out of a mixture that contains starch when it has set. For e.g when a white sauce seperates