Gluten - A stretchy substance formed when water is added to flour., Glutenin and Gliadin - Proteins found in flour that form gluten when water is added., Butter - A source of visible fat., Avocado - A source of monounsaturated fat., Cheese - A source of invisible fat, Trans fat - Fat formed when liquid fat is hydrogenated., Shortening - A function of fat when making short crust pastry, Rubbing in method - Method used to make short crust pastry., Frying - A cooking method using oil., Preservation - Fat helps extend the shelf life of products., Shelf - Life - The length of time a commodity can be stored., Function of fats in the body - Keep us warm and provide energy., Polyunsaturated fat - A fat containing many double bonds in the structure., Carbon, hydrogen, oxygen - The elements fats are made up of., ADEK - Fat soluble vitamins, Omega - 3 - Essential fatty acids (can't be made by the body)., Saturated fat - Raises the level of LDL (low density lipoprotein) cholesterol in the blood.,

Fat (structure, properties, function) Keywords

door
Afdrukken
Embedden

Scorebord

Visuele stijl

Opties

Template wisselen

Automatisch opgeslagen activiteit "" herstellen?