Instructions
This lesson covers the following concepts:
- Polyunsaturated fats – omega-3 vs omega-6
- Hydrogenation
- Stability of fats in cooking
- Rancidity</li
The readings for this lesson are from The Science of Cooking:
- 1.3.9.2 Lipids (Fats, Oils, Waxes, Phospholipids, Fatty Acids)
- 1.3.9.3 – Emulsions (p. 52-53)
- 3.2.11 – Butter (p. 114-121)
Lecture Videos
| Videos | Slides |
| 10.1 Balancing Fats | 10.1 balancing fats |
| 10.2 Trans Fats | 10.2 trans fats |
| 10.3 Cooking with Fats | 10.3 Cooking with Fat |
| 10.4 Emulsifiers | 10.4 emulsifiers_Part1 |
Post Video Check-In Questions: http://blackboard.richmond.edu/
The questions embedded in the lesson are formative – that is, they test your comprehension and understanding, but they are graded for completion. You can access them here Blackboard under “Check-Ins”.
Worksheets
Recommended by not graded:
- Activity_11_Fats_melting.smoking.rancidity
- Activity_11_Fats_melting.smoking.rancidity KEY
- Activity_12_Emulsion_and_Emulsifiers
- Activity_12_Emulsion_and_Emulsifiers KEY
Go to Lesson 11
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