GCSE+FT+Unit+1+Lesson+6+Fats+&+primary+foods

toc =Unit 1 Lesson 6 Fats & Primary Foods= **Fat Experiment - Chocolate Chip Muffin** In groups make one of the 6 variations of a basic chocolate chip muffin recipe to investigate the use of various fats.

**Ingredients**
3/4 C sugar 1 egg 3/4 C milk 1/2 C sunflower oil ||  || 2 C self raising flour 3/4 C sugar 1 egg 3/4 C milk 1/2 C vegetable oil ||  || 2 C self raising flour 3/4 C sugar 1 egg 3/4 C milk 1/2 C canola oil ||  || 2 C self raising flour 3/4 C sugar 1 egg 3/4 C milk 1/2 C margarine ||  || 2 C self raising flour 3/4 C sugar 1 egg 3/4 C milk 1/2 C low fat margarine ||  || 2 C self raising flour 3/4 C sugar 1 egg 3/4 C milk 1/2 C butter ||
 * **Sunflower oil** ||  || **Vegetable oil** ||   || **Canola oil** ||   || **Margarine** ||   || **Low fat margarine** ||   || **Butter** ||
 * 2 C self raising flour

**Equipment**
Mixing bowl, wooden spoon/hand whisk, muffin tin

1. Preheat oven to 200°C. 2. Line muffin tin with cases. 3. Sieve flour into mixing bowl then add sugar and chocolate chips 4. Melt butter or margarine in microwave glass jug 5. In a separate bowl lightly beat egg with a fork then add the milk and oil/butter/margarine 6. Add the liquid ingredients to the dry ingredients and mix well. 7. Spoon equal quantities into the muffin cases. 8. Bake for 20 - 25 minutes in the oven.
 * Method**


 * Results**

Complete the table below to show the results of the various types of fat used in each muffin.

Use BNF site to get a proforma [|Star Diagram] ||  ||   ||   ||   ||   ||   ||   ||
 * **Characteristics** || **Sunflower oil** || **Vegetable oil** || **Canola oil** ||  || **Margarine** || **Low fat margarine** || **Butter** ||
 * **Taste** ||  ||   ||   ||   ||   ||   ||   ||
 * **Texture** ||  ||   ||   ||   ||   ||   ||   ||
 * **Appearance** ||  ||   ||   ||   ||   ||   ||   ||
 * **Type of fat** (saturated, polyunsaturated or monounsaturated) ||  ||   ||   ||   ||   ||   ||   ||
 * **Star Diagram**

1. Which fat provided the best colour for the muffin? 2. Which fat had the best flavour? 3. Which fat provided the best texture for the muffin? 4. Which fat is the healthiest option and why? 5. Which fat was the most suitable for the muffin and why?
 * Questions.**

Write a paragraph to state your conclusion.
 * Conclusion**

Homework
Complete the worksheet below on fats.