Dhn 212 exam 2 - Study guides, Class notes & Summaries
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DHN 212 - Exam 2 | Questions and answers with 100% correct solutions | Graded A+
- Exam (elaborations) • 18 pages • 2024
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Why are fats important in cooking? - Flavor 
Texture 
Appearance 
Mouthfeel 
Emulsifier 
Emulsifier - Helps prevent separation 
Egg yolk 
Why are fats important in the body? - Energy source 
Insulation 
Cushion 
Part of cell membrane 
Can be made into other substances - such as bile 
Lipids - Organic 
Hydrophobic 
Types of lipids - Triglycerides 
Phospholipids
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