a)Mention uses of butter in the home
b)Identify major nutrients found in butter
c)Describe 5 changes that takes place when heating butter
d)Name 4 main groups of fats giving an example for each
e)Explain 4 considerations to make when selecting a storage facility for butter
a) Uses of butter in the home are cooking, baking, spreading on toast or bread, making sauces and gravy, adding flavor to vegetables and pasta, and greasing pans for baking.
b) Major nutrients found in butter include saturated fat, cholesterol, vitamin A, vitamin D, and vitamin E.
c) 5 changes that take place when heating butter include melting, browning, foaming, separating into liquid fat and milk solids, and developing a nutty aroma.
d) The four main groups of fats are saturated fats (found in butter, cheese, and red meat), monounsaturated fats (found in olive oil, avocados, and nuts), polyunsaturated fats (found in fatty fish, flaxseeds, and sunflower seeds), and trans fats (found in processed foods like margarine and baked goods).
e) Considerations to make when selecting a storage facility for butter include keeping it in a cool, dark place away from heat and sunlight, ensuring it is sealed tightly to prevent absorption of other odors, storing it in an airtight container to prevent oxidation, and keeping it away from strong-smelling foods to prevent flavor contamination.