Transcript PowerPoint-presentation

Leonardo da Vinci Partnership: “Kitchen and Restaurant
Guide for Starters”
FATS
FATS: Animal and Vegetable
• Fats are an important source of energy for our
bodies as long as we get the right amount of it,
and it should be the right kind of fat too. At room
temperature, the fats rich in polyunsaturated fatty
acids have a soft consistency or are liquids while
saturated fats have a hard texture. If you eat too
much saturated fat, it can lead to heart and
stomach disorders.
Butter
• Butter, which a dairy
product, is used in a
variety ways. When frying
food, butter adds color,
flavour as well as protects
the food from burning.
Butter can also be used
for baking, glazing and
other cooking purposes.
Butter consists of about
80 percent milk fat.
Lard
• In some cultures, pig fat is sometimes
made into a pasty substance that is nearly
100% fat. Lard can be used in baking but
also as a spread similar to butter. Just like
butter, lard can even be used for frying.
Margarine
• Margarine is basically a mixture of
hardened vegetable oils and sometimes
dried skimmed milk. Since margarine is
used as a substitute to butter, producers
give margarine a similar appearance. The
nutritional value to butter is comparable,
and coupled with the fact that margarine
is cheaper than butter, restaurants tend
use margarine more often.
COOKING OILS
• Cooking oil is made
from different organic
food commodities, for
example fruits, grains
and seeds. We use oil
for frying, deep frying
and baking, etc. It must
be liquid at 15 degrees
otherwise, we no oil. Oil
made from 100%
unsaturated fat.
Olive Oil
• When pressing olives, it
produces oil. To produce
one liter of oil, 6 kg of olives
are needed. It is a healthy
oil rich in monosaturates
and vitamin-E. Olive oil is
used for dressings because
it has a strong taste. It is
also used in low
temperature cooking, like
simmering, since higher
temperatures diminish the
flavour of the oil.
Rapeseed Oil
• Rapeseed (Canola) oil is an edible oil which is
pressed from rapeseed and is produced by cold
pressing and hot pressing. When it is coldpressed, the oil has a neutral taste and is
therefore suitable for baking and frying. Like
olive oil, rapeseed oil contains mostly
monounsaturated fats. Due to its similar
qualities with olive oil and its cheaper cost,
restaurants use it as a substitute instead of olive
oil.
Corn Oil
Sunflower Oil
• Corn produces oil rich in
polyunsaturated fats. The
abundancy of corn makes
the oil cheaper. The high
flash point of corn oil allows
it to be used for frying,
especially deep frying.
• Sunflower oil come from
pressing the seeds of the
flower. Like corn oil,
sunflower oil contains
mostly polyunsaturated fats
so it is a healthy alternative
in cooking. Sunflower oil
contains vitamin-E.
Additionally, it has a high
flash point so it can be used
for frying.
Vegetable Oil
• Vegetable oil refers to the process of mixing oils
from different plants like rapeseed, sunflowers
and /or corn. Vegetable oil is a cheaper source
for cooking fat low in saturated fatty acids.
Different mixtures can be used to obtain certain
qualities necessary in cooking.
SALT
• Salt is a kind of mineral
composed of sodium
chloride. Salt is a
seasoning that is in the
form of a powder and is
the most widely used
seasoning in food
preparation. Salt is the
oldest perservative as
well so it has other
uses.
PEPPER
• Pepper is a strong spice
that comes from the
pepper plants. There are
different kinds of pepper
like black pepper, white
pepper and green pepper.
They all come from
different plants. Pepper is
very commonly used to
enhance the taste of
food.
SOY
• Soy is a sauce that is
made from soybeans
that are very common
in Asia. Soy is well
suited for noodles and
rice.
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