32 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