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Homework answers / question archive / University of Central Arkansas NUTR 2310 Lab Eight – Fats 1)Explain the differences among butter, margarine, shortening, and vegetable oil

University of Central Arkansas NUTR 2310 Lab Eight – Fats 1)Explain the differences among butter, margarine, shortening, and vegetable oil

Health Science

University of Central Arkansas

NUTR 2310

Lab Eight – Fats

1)Explain the differences among butter, margarine, shortening, and vegetable oil. Compare their nutrient contributions.

 

  1. What are the advantages/disadvantages of frying with shortening or corn oil? What are the advantages/disadvantages of frying with butter or margarine?

 

 

  1. What fats are best to use when pan frying and deep frying? Why?

 

  1. Explain the impact of the fat particle size in pie pastry or biscuits in the finished product.

 

  1. How does the amount of manipulation after water is added affect the final pastry product?

 

  1. BONUS: What is the difference between monounsaturated and polyunsaturated oils?

 

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