3.3.2.3 Fats and Oils Properties — AQA Food Preparation and Nutrition 8585

Understand the scientific principles of shortening, aeration, plasticity, and emulsification during food preparation and cooking.
Describe the working characteristics and the functional and chemical properties of fats and oils in cooking.
Demonstrate shortening and plasticity through practical applications, such as pastry making.
Demonstrate aeration by using the creaming method with a food mixer for baking a cake.
Demonstrate emulsification by making an emulsion sauce, such as a salad dressing, mayonnaise, or hollandaise.

Fats and Oils Properties