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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. Compare their nutrient contributions.
- What are the advantages/disadvantages of frying with shortening or corn oil? What are the advantages/disadvantages of frying with butter or margarine?
- What fats are best to use when pan frying and deep frying? Why?
- Explain the impact of the fat particle size in pie pastry or biscuits in the finished product.
- How does the amount of manipulation after water is added affect the final pastry product?
- BONUS: What is the difference between monounsaturated and polyunsaturated oils?
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