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

2. 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

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

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

5. CARBOHYDRATES
What two groups do carbohydrates fall into?
Sugar
Starch

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

7. 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

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

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

10. 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

11. 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

12. 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