Dhn 212 exam 2 - Study guides, Class notes & Summaries
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DHN 212 - Exam 2 | Questions and answers with 100% correct solutions | Graded A+
- Exam (elaborations) • 18 pages • 2024
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Why are fats important in cooking? - Flavor
Texture
Appearance
Mouthfeel
Emulsifier
Emulsifier - Helps prevent separation
Egg yolk
Why are fats important in the body? - Energy source
Insulation
Cushion
Part of cell membrane
Can be made into other substances - such as bile
Lipids - Organic
Hydrophobic
Types of lipids - Triglycerides
Phospholipids
Exam (elaborations)
DHN 212 - Exam 2 | Questions and answers with 100% correct solutions | Graded A+
Last document update:
ago
Why are fats important in cooking? - Flavor Texture Appearance Mouthfeel Emulsifier Emulsifier - Helps prevent separation Egg yolk Why are fats important in the body? - Energy source Insulation Cushion Part of cell membrane Can be made into other substances - such as bile Lipids - Organic Hydrophobic Types of lipids - Triglycerides Phospholipids
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