Question 1

Hydrolytic rancidity is triggered by light, high temperatures, table salt, and food particles in the frying oil.

Accepted Answer

A) True 
 B)False

Question 2

Which of the following fats benefits from interesterification?

Accepted Answer

A)  lard 
B)  cocoa butter substitutes 
C)  butter 
D)  both a and b are correct 
E)  both b and c are correct 
A)  lard 
B)  cocoa butter substitutes 
C)  butter 
D)  both a and b are correct 
E)  both b and c are correct

Question 3

Flaxseed oil is rich in alpha-linolenic acid, which has been shown to decrease blood pressure, while olive oil and canola oil are prized for their high monounsaturated fatty acid content.

Accepted Answer

A) True 
 B)False

Question 4

One positive aspect of olestra is that it

Accepted Answer

A)  reduces the absorption of vitamins A and E. 
B)  is made from protein and vegetable oil. 
C)  is heat stable and can withstand high temperatures. 
D)  all of the above answers are correct 
E)  none of the above answers is correct 
A)  reduces the absorption of vitamins A and E. 
B)  is made from protein and vegetable oil. 
C)  is heat stable and can withstand high temperatures. 
D)  all of the above answers are correct 
E)  none of the above answers is correct

Question 5

The melting point of a fat is dependant on

Accepted Answer

A)  degree of saturation of the fatty acids. 
B)  length of the fatty acids. 
C)  cis-trans configuration. 
D)  crystalline structure. 
E)  all of the above answers are correct 
F)only answers a and b are correct 
A)  degree of saturation of the fatty acids. 
B)  length of the fatty acids. 
C)  cis-trans configuration. 
D)  crystalline structure. 
E)  all of the above answers are correct 
F)only answers a and b are correct

Question 6

Fat replacers are grouped by:

Accepted Answer

A)  the reduction in number of kcalories in the product. 
B)  their functionality in the foods where they are used. 
C)  the reduction in percentage of kcalories in the food. 
D)  whether their chemical structure is carbohydrate, protein, or lipid based. 
A)  the reduction in number of kcalories in the product. 
B)  their functionality in the foods where they are used. 
C)  the reduction in percentage of kcalories in the food. 
D)  whether their chemical structure is carbohydrate, protein, or lipid based.

Question 7

Emulsions are classified on the basis of their tendency to separate on standing and their viscosity.

Accepted Answer

A) True 
 B)False

Question 8

The _____ crystalline form of fat is the most stable and has the highest melting point.

Accepted Answer

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

Question 9

Fat substitutes do not replace fat on a weight-to-weight basis as do the fat mimetics.

Accepted Answer

A) True 
 B)False

Question 10

Fats have a distinct flavor of their own to contribute to food; however, they are unable to absorb fat-soluble flavor compounds from other foods.

Accepted Answer

A) True 
 B)False

Question 11

Which of the following is not used as an emulsifier in the food industry?

Accepted Answer

A)  gluten 
B)  gelatin 
C)  egg white 
D)  vegetable gums such as carrageenan 
E)  milk and soy proteins 
A)  gluten 
B)  gelatin 
C)  egg white 
D)  vegetable gums such as carrageenan 
E)  milk and soy proteins

Question 12

Margarine was a butter replacement developed during the Napoleonic period.

Accepted Answer

A) True 
 B)False

Question 13

For health reasons, Americans are advised to consume _____.

Accepted Answer

A)  as little fat as possible 
B)  more fat from non-fried fish and less from shortening 
C)  no more than 30% of total kcalories from any type of fat 
D)  more fat from beef and whole milk and less from fish 
E)  saturated in place of polyunsaturated fats 
A)  as little fat as possible 
B)  more fat from non-fried fish and less from shortening 
C)  no more than 30% of total kcalories from any type of fat 
D)  more fat from beef and whole milk and less from fish 
E)  saturated in place of polyunsaturated fats

Question 14

When common emulsifiers function to mix lipid- and water-based ingredients,

Accepted Answer

A)  the glycerol molecules and hydroxyl groups in their structures are drawn to the lipid phase. 
B)  the one or two fatty acids in their structures are drawn toward the lipid phase. 
C)  their molecules are completely hydrophilic. 
D)  the hydrophobic ends of their molecules attach to water. 
A)  the glycerol molecules and hydroxyl groups in their structures are drawn to the lipid phase. 
B)  the one or two fatty acids in their structures are drawn toward the lipid phase. 
C)  their molecules are completely hydrophilic. 
D)  the hydrophobic ends of their molecules attach to water.

Question 15

Which of the following is usually not found in margarine?

Accepted Answer

A)  cultured skim milk and lecithin 
B)  mono- and diglycerides 
C)  sodium benzoate and potassium sorbate 
D)  vitamins A and D 
E)  annatto and/or carotene
F) none of the above are found in margarine
G)all of the above are found in margarine 
A)  cultured skim milk and lecithin 
B)  mono- and diglycerides 
C)  sodium benzoate and potassium sorbate 
D)  vitamins A and D 
E)  annatto and/or carotene
F) none of the above are found in margarine
G)all of the above are found in margarine

Question 16

How would you classify homemade oil-and-vinegar and commercial French salad dressings, respectively?

Accepted Answer

A)  temporary and semi-permanent emulsions 
B)  semi-permanent and permanent emulsions 
C)  temporary and permanent emulsions 
D)  none of the above answers is correct 
A)  temporary and semi-permanent emulsions 
B)  semi-permanent and permanent emulsions 
C)  temporary and permanent emulsions 
D)  none of the above answers is correct

Question 17

The preferred metal for deep-fat frying equipment is:

Accepted Answer

A)  cast iron. 
B)  copper. 
C)  glass. 
D)  aluminum. 
E)  stainless steel. 
A)  cast iron. 
B)  copper. 
C)  glass. 
D)  aluminum. 
E)  stainless steel.

Question 18

Winterized oils are

Accepted Answer

A)  vegetable oils which solidify under refrigerator temperatures. 
B)  oils from which certain fatty acids have been removed to prevent cloudiness. 
C)  oils in which hydrogen atoms have been added to the fatty acids to prevent cloudiness. 
D)  animal oils which have been interesterified. 
A)  vegetable oils which solidify under refrigerator temperatures. 
B)  oils from which certain fatty acids have been removed to prevent cloudiness. 
C)  oils in which hydrogen atoms have been added to the fatty acids to prevent cloudiness. 
D)  animal oils which have been interesterified.

Question 19

Which of the following emulsifiers are added to foods for their ability to increase or improve emulsion stability, dough strength, volume, texture, and tolerance of ingredients to processing?

Accepted Answer

A)  phospholipids 
B)  vegetable gums 
C)  mono- and diglycerides 
D)  polysorbate 60 and propylene glycol monoesters 
E)  ground paprika, dried mustard, and other finely ground herbs or spices f. all of the above answers are correct 
A)  phospholipids 
B)  vegetable gums 
C)  mono- and diglycerides 
D)  polysorbate 60 and propylene glycol monoesters 
E)  ground paprika, dried mustard, and other finely ground herbs or spices f. all of the above answers are correct

Question 20

Butter

Accepted Answer

A)  may not be contain coloring additives according to the USDA definition. 
B)  decreases shelf life of baked goods by speeding staling. 
C)  is made from cream that has been centrifuged. 
D)  can be clarified by homogenizing it and adding salt. 
A)  may not be contain coloring additives according to the USDA definition. 
B)  decreases shelf life of baked goods by speeding staling. 
C)  is made from cream that has been centrifuged. 
D)  can be clarified by homogenizing it and adding salt.

Exam 22: Fats and Oils

Hydrolytic rancidity is triggered by light, high temperatures, table salt, and food particles in the frying oil.

Which of the following fats benefits from interesterification?

Flaxseed oil is rich in alpha-linolenic acid, which has been shown to decrease blood pressure, while olive oil and canola oil are prized for their high monounsaturated fatty acid content.

One positive aspect of olestra is that it

The melting point of a fat is dependant on

Fat replacers are grouped by:

Emulsions are classified on the basis of their tendency to separate on standing and their viscosity.

The _____ crystalline form of fat is the most stable and has the highest melting point.

Fat substitutes do not replace fat on a weight-to-weight basis as do the fat mimetics.

Fats have a distinct flavor of their own to contribute to food; however, they are unable to absorb fat-soluble flavor compounds from other foods.

Which of the following is not used as an emulsifier in the food industry?

Margarine was a butter replacement developed during the Napoleonic period.

For health reasons, Americans are advised to consume _____.

When common emulsifiers function to mix lipid- and water-based ingredients,

Which of the following is usually not found in margarine?

How would you classify homemade oil-and-vinegar and commercial French salad dressings, respectively?

The preferred metal for deep-fat frying equipment is:

Winterized oils are

Which of the following emulsifiers are added to foods for their ability to increase or improve emulsion stability, dough strength, volume, texture, and tolerance of ingredients to processing?

Butter

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