WK - LJ1 - Butter

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• MBO
• Studiejaar 1

WK - Kitchen Theory - Butter

Where is butter used?

Describe 3 main differences between butter and margarine

How much fat does butter contain?

1. %100
2. %80
3. %60
4. %50

What product needs churning to make butter?

1. Milk
2. Cream
3. Buttermilk
4. Non of the above

Which of the following is a type of butter?

1. Farmers butter
2. Fresh unsalted butter
3. Half-full butter
4. Grass butter

Butter can be used for shallow frying but is not suitable for stir frying. Why?

Butter has high content of protein. Do you agree or disagree with this statment?

1. Agree
2. Disagree

How would you clarify butter?

Ghee is a type of clarified butter. is this statement true or false?

1. True
2. False

What is the 'smoking temperature' of butter?

1. 220º C
2. 160º C
3. 120º C
4. 80º C

Which of the following vitamins can be found in margarine?

1. vitamin A
2. vitamin D
3. vitamin E
4. vitamin K