Fats and oils

What are fats and oils?

Fats and oils: aeration

Have you made cakes? Why do some recipes say to cream butter?

Fats and oils: emulsification

Have you ever made mayonnaise? Mayonnaise is an example of an emulsion.

Fats and Oils: Emulsion Experiments

An emulsion can be defined as a mixture of oily and watery liquids. Here are some ideas for investigating emulsions.

Fats and oils: plasticity

Fats can be spread, manipulated and shaped. Plasticity means the ability to be spread and shaped.

Fats and oils: shortening

A shortening is defined as a fat, solid at room temperature, which can be used to give foods a crumbly and crisp texture such as pastry. Examples of fat used as “shorteners” include butter, margarine, vegetable oils and lard. It is also possible to buy shortening for use in baking.

Food investigation: analyse results and present findings

Watch our video to learn how to analyse the results of experiments and present findings.
