Butter

Question 1

Types

Answer 1

Salted and unsalted 82
Low fat 40
Spreads 82

Question 2

Composition of butter

Answer 2

Prot 1
Fat 82 
Carbs 0.5
ADE 
phosphorus calcium sodium chloride 
15 water

Question 3

N.V

Answer 3

Small HBV protein
saturated fat mainly butyric acid, contains cholesterol
Trace lactose
ADE, E= yellow colour
Trace calcium and phosphorus, sodium= preservative
Low water

Question 4

By law what amount of water can butter not go over

Answer 4

16%

Question 5

Production

Answer 5

Cream pasteurised 
Chilled at 5 degrees 
Churned until fat molecules coalesce 
Drains 
Washed and 1.5% salt is worked in 
Weighed 
Packaged and labelled

Question 6

Culinary uses

Answer 6

Baking flapjacks
Sauces holladaise
Desserts : apple tart

Question 7

Guidelines for cooking

Answer 7

Avoid over heating fat will decompose smoke and flash point