Question 1

The health issue related to cis- and trans-fatty acids is

Accepted Answer

A)  cis-fatty acids increase the risk of heart disease. 
B)  trans-fatty acids reduce the risk of heart disease. 
C)  cis-fatty acids reduce the risk of heart disease. 
D)  trans-fatty acids increase the risk of heart disease. 
A)  cis-fatty acids increase the risk of heart disease. 
B)  trans-fatty acids reduce the risk of heart disease. 
C)  cis-fatty acids reduce the risk of heart disease. 
D)  trans-fatty acids increase the risk of heart disease.

Question 2

Butter contains up to _____ percent water while diet margarines can contain up to _____ percent water.

Accepted Answer

A)  4, 20 
B)  8, 30 
C)  12, 40 
D)  16, 50 
E)  Depends on individual brands 
A)  4, 20 
B)  8, 30 
C)  12, 40 
D)  16, 50 
E)  Depends on individual brands

Question 3

Which of the following statements about cis-trans configurations is false?

Accepted Answer

A)  Melting point is affected by the number of cis and trans double bonds. 
B)  A fatty acid with a trans configuration has a higher melting point than an identical fatty acid with a cis form at the double bond. 
C)  Hydrogenation changes the trans form to the cis form. 
D)  all of the above answers are correct 
E)  none of the above answers is correct 
A)  Melting point is affected by the number of cis and trans double bonds. 
B)  A fatty acid with a trans configuration has a higher melting point than an identical fatty acid with a cis form at the double bond. 
C)  Hydrogenation changes the trans form to the cis form. 
D)  all of the above answers are correct 
E)  none of the above answers is correct

Question 4

Examples of water-in-oil emulsions include

Accepted Answer

A)  mayonnaise and salad dressings. 
B)  cheese sauces and creams soups. 
C)  butter and margarine. 
D)  egg yolk, milk, and cream. 
E)  all of the above answers are correct 
A)  mayonnaise and salad dressings. 
B)  cheese sauces and creams soups. 
C)  butter and margarine. 
D)  egg yolk, milk, and cream. 
E)  all of the above answers are correct

Question 5

Placing cold, wet food in heated frying oil introduces moisture, making the oil prone to oxidative rancidity.

Accepted Answer

A) True 
 B)False

Question 6

Extremely slow cooling or long storage times form _____ crystals, which have an opaque look yet produce a sandy, brittle texture.

Accepted Answer

A)  alpha (	α) 
B)  beta (β) 
C)  beta prime (β') 
D)  all of the above answers are correct 
E)  none of the above answers is correct 
A)  alpha (	α) 
B)  beta (β) 
C)  beta prime (β') 
D)  all of the above answers are correct 
E)  none of the above answers is correct

Question 7

The shortening power is greater in a fat that contains

Accepted Answer

A)  fewer highly saturated fats. 
B)  more highly saturated fats. 
C)  more highly unsaturated fats. 
D)  No differences in composition result in a change of shortening power. 
A)  fewer highly saturated fats. 
B)  more highly saturated fats. 
C)  more highly unsaturated fats. 
D)  No differences in composition result in a change of shortening power.

Question 8

The function of a fat that tenderizes the texture of baked products by impeding gluten development, making them softer and easier to chew, best describes

Accepted Answer

A)  texture. 
B)  plasticity. 
C)  shortening. 
D)  flavor/mouthfeel. 
A)  texture. 
B)  plasticity. 
C)  shortening. 
D)  flavor/mouthfeel.

Question 9

Which of the following statements regarding oil preservation during frying is incorrect?

Accepted Answer

A)  Use oils with smoke points above 350 degrees F (177 degrees 
C) . 
B)  Only completely dry food should be submerged. 
C)  Monitor freshness of frying oils by checking their color against a standard. 
D)  Limit egg yolks used in the batter or flour. 
E)  none of the above answers is incorrect 
A)  Use oils with smoke points above 350 degrees F (177 degrees 
C) . 
B)  Only completely dry food should be submerged. 
C)  Monitor freshness of frying oils by checking their color against a standard. 
D)  Limit egg yolks used in the batter or flour. 
E)  none of the above answers is incorrect

Question 10

The three stages of _____ involve initiation, propagation, and termination.

Accepted Answer

A)  hydrolytic rancidity 
B)  oxidative rancidity 
C)  flavor reversion 
D)  all of the above answers are correct 
A)  hydrolytic rancidity 
B)  oxidative rancidity 
C)  flavor reversion 
D)  all of the above answers are correct

Question 11

Naturally occurring antioxidants include lecithin, flavonoids, and vitamins C and E.

Accepted Answer

A) True 
 B)False

Question 12

An emulsion contains

Accepted Answer

A)  the dispersed or discontinuous phase, which is usually oil. 
B)  the dispersion medium or continuous phase, which is usually an organic solvent. 
C)  a stabilizing compound that increases a liquid's surface tension to reduce its wetting ability. 
D)  all of the above answers are correct 
E)  none of the above answers is correct 
A)  the dispersed or discontinuous phase, which is usually oil. 
B)  the dispersion medium or continuous phase, which is usually an organic solvent. 
C)  a stabilizing compound that increases a liquid's surface tension to reduce its wetting ability. 
D)  all of the above answers are correct 
E)  none of the above answers is correct

Question 13

The selection of the oil for any food use is based on the outcome desired.

Accepted Answer

A) True 
 B)False

Question 14

Matching
Definition choices:
-plasticity

Accepted Answer

A) a fat that tenderizes, or shortens, the texture of baked products by impeding gluten development, making them softer to chew 
B) the ability of a fat to hold its shape or to be molded under light pressure 
C) a surface-active agent that reduces a liquid's surface tension to increase its wetting and blending ability 
D) a liquid dispersed in another liquid with which it is usually immiscible 
E) a commercial process in which hydrogen atoms are added to the double bonds in unsaturated fatty acids to make them more saturated 
A) a fat that tenderizes, or shortens, the texture of baked products by impeding gluten development, making them softer to chew 
B) the ability of a fat to hold its shape or to be molded under light pressure 
C) a surface-active agent that reduces a liquid's surface tension to increase its wetting and blending ability 
D) a liquid dispersed in another liquid with which it is usually immiscible 
E) a commercial process in which hydrogen atoms are added to the double bonds in unsaturated fatty acids to make them more saturated

Question 15

Matching
Definition choices:
-shortening

Accepted Answer

A) a fat that tenderizes, or shortens, the texture of baked products by impeding gluten development, making them softer to chew 
B) the ability of a fat to hold its shape or to be molded under light pressure 
C) a surface-active agent that reduces a liquid's surface tension to increase its wetting and blending ability 
D) a liquid dispersed in another liquid with which it is usually immiscible 
E) a commercial process in which hydrogen atoms are added to the double bonds in unsaturated fatty acids to make them more saturated 
A) a fat that tenderizes, or shortens, the texture of baked products by impeding gluten development, making them softer to chew 
B) the ability of a fat to hold its shape or to be molded under light pressure 
C) a surface-active agent that reduces a liquid's surface tension to increase its wetting and blending ability 
D) a liquid dispersed in another liquid with which it is usually immiscible 
E) a commercial process in which hydrogen atoms are added to the double bonds in unsaturated fatty acids to make them more saturated

Question 16

Fats provide satiety because

Accepted Answer

A)  they are digested more quickly than carbohydrates and proteins. 
B)  they speed up the emptying of the stomach. 
C)  they slow (delay) the emptying of the stomach. 
D)  they are less complex molecules than carbohydrates and proteins. 
A)  they are digested more quickly than carbohydrates and proteins. 
B)  they speed up the emptying of the stomach. 
C)  they slow (delay) the emptying of the stomach. 
D)  they are less complex molecules than carbohydrates and proteins.

Question 17

The correct order for the four stages of cooking that occur in deep-fat frying is

Accepted Answer

A)  crust formation, fat transfer, interior cooking, and moisture transfer. 
B)  moisture transfer, fat transfer, crust formation, and interior cooking. 
C)  fat transfer, moisture transfer, interior cooking, and crust formation. 
D)  crust formation, interior cooking, fat transfer, and moisture transfer. 
A)  crust formation, fat transfer, interior cooking, and moisture transfer. 
B)  moisture transfer, fat transfer, crust formation, and interior cooking. 
C)  fat transfer, moisture transfer, interior cooking, and crust formation. 
D)  crust formation, interior cooking, fat transfer, and moisture transfer.

Question 18

Fats are soluble in organic compounds but not in _____.

Accepted Answer

A)  chloroform 
B)  ether 
C)  benzene 
D)  water 
A)  chloroform 
B)  ether 
C)  benzene 
D)  water

Question 19

Margarine was first introduced in the

Accepted Answer

A)  1840s. 
B)  1860s. 
C)  1920s. 
D)  1940s. 
A)  1840s. 
B)  1860s. 
C)  1920s. 
D)  1940s.

Question 20

In fried foods

Accepted Answer

A)  oil is absorbed and water leaves as steam, contributing to a crisp, moist surface. 
B)  the crust browns because of caramelization. 
C)  the inner core of the food cooks by direct contact with the heated fat. 
D)  all of the above answers are correct 
E)  none of the above answers is correct 
A)  oil is absorbed and water leaves as steam, contributing to a crisp, moist surface. 
B)  the crust browns because of caramelization. 
C)  the inner core of the food cooks by direct contact with the heated fat. 
D)  all of the above answers are correct 
E)  none of the above answers is correct

Exam 22: Fats and Oils

The health issue related to cis- and trans-fatty acids is

Butter contains up to _____ percent water while diet margarines can contain up to _____ percent water.

Which of the following statements about cis-trans configurations is false?

Examples of water-in-oil emulsions include

Placing cold, wet food in heated frying oil introduces moisture, making the oil prone to oxidative rancidity.

Extremely slow cooling or long storage times form _____ crystals, which have an opaque look yet produce a sandy, brittle texture.

The shortening power is greater in a fat that contains

The function of a fat that tenderizes the texture of baked products by impeding gluten development, making them softer and easier to chew, best describes

Which of the following statements regarding oil preservation during frying is incorrect?

The three stages of _____ involve initiation, propagation, and termination.

Naturally occurring antioxidants include lecithin, flavonoids, and vitamins C and E.

An emulsion contains

The selection of the oil for any food use is based on the outcome desired.

Matching Definition choices: -plasticity

Matching Definition choices: -shortening

Fats provide satiety because

The correct order for the four stages of cooking that occur in deep-fat frying is

Fats are soluble in organic compounds but not in _____.

Margarine was first introduced in the

In fried foods

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