Question 1

Which of the following is not an Omega 3 fatty acid?

Accepted Answer

A)  Docosahexanoic acid 
B)  Eicosapentanoic acid 
C)  Alpha-linolenic acid 
D)  Butyric acid 
E)  Stearidonic acid 
A)  Docosahexanoic acid 
B)  Eicosapentanoic acid 
C)  Alpha-linolenic acid 
D)  Butyric acid 
E)  Stearidonic acid D

Question 2

Lipids like carbohydrates, are organic compounds composed of:

Accepted Answer

A)  Carbon, oxygen, and hydrogen 
B)  Carbon, oxygen and nitrogen 
C)  Oxygen, nitrogen and hydrogen 
D)  Carbon, sodium, and hydrogen 
E)  Sodium, carbon and oxygen 
A)  Carbon, oxygen, and hydrogen 
B)  Carbon, oxygen and nitrogen 
C)  Oxygen, nitrogen and hydrogen 
D)  Carbon, sodium, and hydrogen 
E)  Sodium, carbon and oxygen A

Question 3

A fat is

Accepted Answer

A)  A non-carbohydrate substance responsible for the woody texture of some foods 
B)  A porphyrin ring with four pyrrole groups and a molecule of Mg in the center of the molecule 
C)  A triglyceride with a glycerol molecule and three fatty acids esterified to it 
D)  Either a phospholipid or cholesterol 
E)  The building blocks for lipids 
A)  A non-carbohydrate substance responsible for the woody texture of some foods 
B)  A porphyrin ring with four pyrrole groups and a molecule of Mg in the center of the molecule 
C)  A triglyceride with a glycerol molecule and three fatty acids esterified to it 
D)  Either a phospholipid or cholesterol 
E)  The building blocks for lipids C

Question 4

The most abundant monounsaturated fatty acid is

Accepted Answer

A)  Myristic 
B)  Stearic 
C)  Oleic 
D)  Butyric 
E)  Caproic 
A)  Myristic 
B)  Stearic 
C)  Oleic 
D)  Butyric 
E)  Caproic

Question 5

A possible carcinogen that can form when foods are deep-fat fried is:

Accepted Answer

A)  Linoleic acid 
B)  Omega-3 fatty acids 
C)  Acrylamide 
D)  Omega-6 fatty acids 
E)  None of the above 
A)  Linoleic acid 
B)  Omega-3 fatty acids 
C)  Acrylamide 
D)  Omega-6 fatty acids 
E)  None of the above

Question 6

Compared with the melting point of a saturated fatty acid, the melting point of a fatty acid with 2 double bonds will be:

Accepted Answer

A)  Higher than 
B)  Lower than 
C)  Twice as high 
D)  Twice as low 
E)  The same 
A)  Higher than 
B)  Lower than 
C)  Twice as high 
D)  Twice as low 
E)  The same

Question 7

Sunlight promotes long shelf life of oils by scavenging metal ions.

Accepted Answer

A) True 
 B)False

Question 8

A fatty acid with a double bond in the cis configuration has a lower melting point than the same acid would have if the configuration was trans.

Accepted Answer

A) True 
 B)False

Question 9

Water is a product in the hydrolysis of a fat.

Accepted Answer

A) True 
 B)False

Question 10

Hydrolytic and oxidative rancidity are measured by the same assessment tests.

Accepted Answer

A) True 
 B)False

Question 11

Hydrolytic rancidity is retarded significantly by the presence of antioxidants.

Accepted Answer

A) True 
 B)False

Question 12

Oxidative rancidity develops at or near:

Accepted Answer

A)  Acrolein 
B)  Free fatty acids 
C)  Glycerol 
D)  Enzymes 
E)  Double bonds of fatty acids 
A)  Acrolein 
B)  Free fatty acids 
C)  Glycerol 
D)  Enzymes 
E)  Double bonds of fatty acids

Question 13

Oxidative rancidity occurs in:

Accepted Answer

A)  Polyunsaturated fats 
B)  Saturated fats 
C)  Newly processed fats 
D)  1 and 3 
E)  2 and 3 
A)  Polyunsaturated fats 
B)  Saturated fats 
C)  Newly processed fats 
D)  1 and 3 
E)  2 and 3

Question 14

The formula for acrolein is:

Accepted Answer

A)  C-C-C=O 
B)  C=C=C-O 
C)  C=C=O-C 
D)  C=C-C=O 
E)  C=C-C-O 
A)  C-C-C=O 
B)  C=C=C-O 
C)  C=C=O-C 
D)  C=C-C=O 
E)  C=C-C-O

Question 15

Olive oil is susceptible to flavor reversion and may develop a "beany" or
"fishy" off-flavor.

Accepted Answer

A) True 
 B)False

Question 16

Hydrolytic rancidity can be retarded by marketing oil in amber bottles, and by adding antioxidants such as BHA and BHT

Accepted Answer

A) True 
 B)False

Question 17

Hydrolytic rancidity is promoted by;

Accepted Answer

A)  heat and/or lipase 
B)  heat 
C)  Lipase 
D)  oxygen, heat, and lipase, 
E)  None of these 
A)  heat and/or lipase 
B)  heat 
C)  Lipase 
D)  oxygen, heat, and lipase, 
E)  None of these

Question 18

The crystalline form of fat is important in making shortened cakes in order to

Accepted Answer

A)  Coat the flour and provide for separation into layers 
B)  Melt quickly and recrystallize as beta crystals 
C)  Obtain a cake with a fine grain and texture 
D)  2 and 3 
E)  All of the above 
A)  Coat the flour and provide for separation into layers 
B)  Melt quickly and recrystallize as beta crystals 
C)  Obtain a cake with a fine grain and texture 
D)  2 and 3 
E)  All of the above

Question 19

The highly irritating and volatile aldehyde that is formed from the breakdown of fat with prolonged heating that affects the eyes and respiratory passages is:

Accepted Answer

A)  Acrolein 
B)  Free fatty acids 
C)  Glycerol 
D)  Lipolysis 
E)  Reversion 
A)  Acrolein 
B)  Free fatty acids 
C)  Glycerol 
D)  Lipolysis 
E)  Reversion

Question 20

A consumer states that his or her vegetable oil has a "funny" odor. The oil has been stored in a warm room for some time. Explain to her what has happened to the oil and how it could have been prevented.

Accepted Answer

[Oxidative rancidity has caused the oil

Exam 8: Overview of Fats and Oils

Which of the following is not an Omega 3 fatty acid?

Lipids like carbohydrates, are organic compounds composed of:

A fat is

The most abundant monounsaturated fatty acid is

A possible carcinogen that can form when foods are deep-fat fried is:

Compared with the melting point of a saturated fatty acid, the melting point of a fatty acid with 2 double bonds will be:

Sunlight promotes long shelf life of oils by scavenging metal ions.

A fatty acid with a double bond in the cis configuration has a lower melting point than the same acid would have if the configuration was trans.

Water is a product in the hydrolysis of a fat.

Hydrolytic and oxidative rancidity are measured by the same assessment tests.

Hydrolytic rancidity is retarded significantly by the presence of antioxidants.

Oxidative rancidity develops at or near:

Oxidative rancidity occurs in:

The formula for acrolein is:

Olive oil is susceptible to flavor reversion and may develop a "beany" or "fishy" off-flavor.

Hydrolytic rancidity can be retarded by marketing oil in amber bottles, and by adding antioxidants such as BHA and BHT

Hydrolytic rancidity is promoted by;

The crystalline form of fat is important in making shortened cakes in order to

The highly irritating and volatile aldehyde that is formed from the breakdown of fat with prolonged heating that affects the eyes and respiratory passages is:

A consumer states that his or her vegetable oil has a "funny" odor. The oil has been stored in a warm room for some time. Explain to her what has happened to the oil and how it could have been prevented.

Todays Food Scene

Water

Physical Aspects of Food Preparation

Overview of Carbohydrates

Monosaccharides, Disaccharides, and Sweeteners

Starch

Vegetables and Fruit

Fats and Oils in Food Products

Overview of Proteins

Milk and Milk Products

Meat, Fish, and Poultry

Eggs

Dimensions of Baking

Baking Applications

Food Safety: Concerns and Controls

Food Preservation

Food Additives

The Research Process

Sensory Evaluation

Objective Evaluation

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