Question 1

Which of the following fats will splatter the most when placed in a hot pan?

Accepted Answer

A)  butter 
B)  diet margarine 
C)  clarified butter 
D)  peanut and safflower oils 
E)  hydrogenated shortening 
A)  butter 
B)  diet margarine 
C)  clarified butter 
D)  peanut and safflower oils 
E)  hydrogenated shortening

Question 2

Matching
Definition choices:
-emulsion

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 3

Matching
Definition choices:
-hydrogenation

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 4

Superglycerinated shortenings are ideal for:

Accepted Answer

A)  flaky pastries. 
B)  cakes containing more sugar than flour. 
C)  baking applications where solid fat is needed. 
D)  all of the above answers are correct 
E)  none of the above answers is correct 
A)  flaky pastries. 
B)  cakes containing more sugar than flour. 
C)  baking applications where solid fat is needed. 
D)  all of the above answers are correct 
E)  none of the above answers is correct

Question 5

It is easy to substitute other ingredients to mimic the unique properties that fats impart to foods.

Accepted Answer

A) True 
 B)False

Question 6

Rank the following fats and oils in order of their smoke point, from lowest to highest.

Accepted Answer

A)  vegetable shortenings plus emulsifier; lard; olive oil; soybean oil 
B)  lard; soybean oil; vegetable shortenings plus emulsifier; olive oil 
C)  olive oil; soybean oil; lard; vegetable shortenings plus emulsifier 
D)  soybean oil; olive oil; vegetable shortenings plus emulsifier; lard 
A)  vegetable shortenings plus emulsifier; lard; olive oil; soybean oil 
B)  lard; soybean oil; vegetable shortenings plus emulsifier; olive oil 
C)  olive oil; soybean oil; lard; vegetable shortenings plus emulsifier 
D)  soybean oil; olive oil; vegetable shortenings plus emulsifier; lard

Question 7

Which of the following statements is false about interesterification?

Accepted Answer

A)  It is a commercial process that rearranges fatty acids on the glycerol molecule in order to produce a fat with a grainier texture. 
B)  Interesterification creates lard with a slightly lower melting point. 
C)  Both answers are true. 
D)  Both answers are false. 
A)  It is a commercial process that rearranges fatty acids on the glycerol molecule in order to produce a fat with a grainier texture. 
B)  Interesterification creates lard with a slightly lower melting point. 
C)  Both answers are true. 
D)  Both answers are false.

Which of the following fats will splatter the most when placed in a hot pan?

Matching Definition choices: -emulsion

Matching Definition choices: -hydrogenation

Superglycerinated shortenings are ideal for:

It is easy to substitute other ingredients to mimic the unique properties that fats impart to foods.

Rank the following fats and oils in order of their smoke point, from lowest to highest.

Which of the following statements is false about interesterification?

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meats

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Cakes and Cookies

Pastries and Pies

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters

Exam 22: Fats and Oils

Which of the following fats will splatter the most when placed in a hot pan?

Matching Definition choices: -emulsion

Matching Definition choices: -hydrogenation

Superglycerinated shortenings are ideal for:

It is easy to substitute other ingredients to mimic the unique properties that fats impart to foods.

Rank the following fats and oils in order of their smoke point, from lowest to highest.

Which of the following statements is false about interesterification?

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meats

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Cakes and Cookies

Pastries and Pies

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters