-SQA-SCOTTISH QUALIFICATIONS AUTHORITY Hanover House 24 Douglas Street GLASGOW G2 7NG NATIONAL CERTIFICATE MODULE DESCRIPTOR -Module Number- 0097425 -Session-1989-90 -Superclass- WM -Title- FATS AND OILS (x 1 / 2 ) -DESCRIPTION- Purpose A module which aims to develop an understanding of quality, handling and storage conditions required to sustain the quality of fats and oils. Preferred 97600 Cookery Processes 1 Entry Level Learning Outcomes The student should: 1. identify a range of fats and oils in common use; 2. know acceptable standards of quality of fats and oils and differentiate between acceptable and unacceptable materials; 3. know the factors which influence the retention of quality in fats and oils; 4. know the factors that lead to the breakdown of fats and oils in high temperature work and the safety precautions necessary. Content/ Corresponding to Learning Outcomes 1-4: Context 1. Products to include the range of fats and oils used in bakery and cookery processes including dripping.
2. The common fats and oils used in the food industry are obtained from animal, vegetable and marine sources. Refining produces the acceptable product. Oils and margarines are produced by blending a number of different oils and sometimes it is only in use that quality can be ascertained from indications such as melting point. 3. Length of shelf life, method and temperature of storage, contamination etc., should all be considered. Extending the life of frying oils will involve a knowledge of fryer cool zones, straining and cleaning and topping up procedures, together with foods that dilute frying oils. 4. Melting point, smoke point and flash point should be identified in commonly used fats and oils - smoke point should not be used as an indication of frying temperature. An accurate thermostat is essential for frying. Students are made aware of safety procedures in relation to handling fats and oils and emergency action in the event of a fat fire. Suggested Learning and Teaching Approaches At the beginning of this module students should be provided with as wide a variety as possible of fats and oils for identification and grouping. The use of videos, visits and information from trade associations, commercial companies and marketing groups, advertising material and labels could be used as an aid to identifying the fat or oil and its possible use. The experimental practical activities should involve groups of students testing a variety of fats and oils for melting point, smoke point, packaging, spreadability, creaming, rancidity and continuous use for frying. If kitchen accommodation is available throughout the module, a greater practical element can be introduced with each student preparing a product incorporating each of the processes listed in learning outcome 2 using a minimum of 2 different fats or oils to produce any product and the differences noted. However, if kitchen space is limited, then the students can work as a team, producing in one or two lessons the products as stated and comparing their work with others. The results of each activity should be noted and included in a folio which should also contain information on the types of fats and oils and their related usage. A tasting panel of students could be used at the end of the activity to decide on the quality and possible product usage s for the variety tested. -2 -
Further group discussion, based on the results of the practical activities, should encourage the students to make comparisons between products and to use past experiences of working with fats and oils. This will help them to develop an understanding of these materials. Use of a fat filtration unit is recommended for demonstrating the reversal process involved in the breakdown of fats and oils. The student should be kept informed of progress throughout and remedial action indicated by the formative assessment should be provided in a suitable form when appropriate. Assessment Procedures Acceptable performance in the module will be satisfactory achievement of all the performance criteria specified for each Learning Outcome. The following abbreviations are used below: LO Learning Outcome Instrument of Assessment Performance Criteria LO1 IDENTIFY A RANGE OF FATS AND OILS IN COMMON USE (a) (b) identifies correctly the different categories of fats and oils; identifies correctly fats and oils used in the preparation of food in relation to shortening, creaming, shallow frying, deep fat frying, spreading, emulsion sauces and laminating. Practical Exercise The tutor will present the student with a brief which requires the student to identify each category (i) - (vii) below and their appropriate uses: (I) (ii) (iii) (iv) (v) (vi) (vii) 2 types of vegetable oil (1 flavoured e.g. olive oil, and 1 general purpose) 1 butter 1 hard margarine 1 soft margarine 1 lard or white cooking fat 1 suet 1 pastry margarine -3 -
Satisfactory performance will be that the student correctly identifies the fat or oil in each instance for performance criteria (a) and, using the 7 point classification of shortening, creaming, shallow frying, deep fat frying, spreading, emulsion sauces and laminating), identifies a minimum of 2 uses for each of the vegetable oils, hard margarine, soft margarine, lard or white cooking fat and suet and 1 use for pastry margarine. Evidence of achievement should be recorded with the aid of an appropriate checklist/grid. LO2 KNOW ACCEPTABLE STANDARDS OF QUALITY OF FATS AND OILS AND DIFFERENTTE BETWEEN ACCEPTABLE AND UNACCEPTABLE MATERLS (a) identifies the characteristics of each of the range of fats and oils given in LO1 in relation to suitability for use, i.e.: (I) (ii) (iii) (iv) (v) flavour plasticity melt point smoke point colour/clarity (b) differentiates between acceptable and unacceptable materials for each of the 7 uses stated in LO1. 2.1 Restricted Response Questions The student will be presented with 7 questions relating to the characteristics of the categories of fats and oils given in LO1. Satisfactory performance will be demonstrated by 5 correct responses. 2.2 Practical Exercise The students, either individually or working in groups will complete an investigative assignment on products incorporating the following processes: (I) (ii) (iii) (iv) (v) (vi) shortening creaming shallow frying deep fat frying spreading emulsifying -4 -
(Lamination could be demonstrated by lecturer). For each process, 2 alternative fats and/or oils should be used and the quality of the resulting products compared in terms of colour, texture and flavour. Conclusions should be drawn in terms of customer acceptability and results should be recorded on a practical worksheet or grid. Satisfactory performance will be that each student identifies and describes the acceptable and unacceptable qualities in the given range of 12 products satisfactorily. Results should be recorded in the students folio. LO3 KNOW THE FACTORS WHICH INFLUENCE THE RETENTION OF QUALITY IN FATS AND OILS (a) (b) describes the conditions necessary for the optimum storage of fats and oils; describes the factors which affect the retention of quality in fats and oils. Restricted Response Questions The student will be presented with eight questions, 2 modelled on performance criteria (a) and 6 on performance criteria (b). Satisfactory performance will be that the student gives correct answers in relation to performance criteria (a) and lists contamination from oxygen, taints, moisture, salt, usage and time in relation to performance criteria (b). LO4 KNOW THE FACTORS THAT LEAD TO THE BREAKDOWN OF FATS AND OILS IN HIGH TEMPERATURE WORK AND THE SAFETY PRECAUTIONS NECESSARY (a) describes the progression and causes of the breakdown of fats and oils at high temperatures in terms of heating and usage; (b) describes safety procedures necessary when working with fats and oils. Restricted Response Questions The student will be presented with eleven questions, 6 modelled on performance criteria (a) (2 on heating and 4 on usage) and 5 modelled on performance criteria (b). -5 -
Satisfactory performance in relation to performance criteria (a) will be that the student identifies smoke and flash points viz a viz heating and prolonged usage, debris, salt and water viz a viz usage. Satisfactory performance in relation to (b) will be that the student identifies overloading, overheating, use of dry/wet food, dealing with fat fires and handling of food viz a viz safety. Copyright SQA 1989-6 -