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

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