Fats and Oils

29 Key Takeaways

Key Takeaways

  • Fats and oils are manufactured and selected by the baker on the basis of certain functions or special characteristics.
  • Fats and oils used in baking are made from animal and vegetable sources, with the trend toward vegetable sources.
  • Fats and oils form one of the three major food groups and are concentrated energy sources.
  • The major categories of fat used by the baker are:
    • Butter
    • Margarine
    • Regular shortenings
    • Hydrogenated shortenings
  • The functions of fat in baking are:
    • Shortening
    • Lubrication
    • Lamination
    • Creaming
    • Moistening
    • Deep-frying



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Understanding Ingredients for the Canadian Baker Copyright © 2015 by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

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