Question 1

An oil that is thick and dark in color has undergone

Accepted Answer

A)  Hydrogenation 
B)  Hydrolysis 
C)  Interesterification 
D)  Polymerization 
E)  Winterization 
A)  Hydrogenation 
B)  Hydrolysis 
C)  Interesterification 
D)  Polymerization 
E)  Winterization

Question 2

The usual configuration in a fatty acid with more than one double bond is

Accepted Answer

A)  -(CH2=CH 2 )2- 
B)  -CH=CH=CH- 
C)  -CH=CH-CH2-CH=CH- 
D)  -CH=CH(CH2)2CH=CH- 
E)  None of these 
A)  -(CH2=CH 2 )2- 
B)  -CH=CH=CH- 
C)  -CH=CH-CH2-CH=CH- 
D)  -CH=CH(CH2)2CH=CH- 
E)  None of these

Question 3

A saturated fat contains all the hydrogen that the carbon atoms can hold.

Accepted Answer

A) True 
 B)False

Question 4

Long chain, polyunsaturated fatty acids remain fluid in the refrigerator because of their low melting point.

Accepted Answer

A) True 
 B)False

Question 5

Of the following, the fat with the highest smoke point is:

Accepted Answer

A)  Lard 
B)  Shortening 
C)  Butter 
D)  Margarine 
E)  Corn oil 
A)  Lard 
B)  Shortening 
C)  Butter 
D)  Margarine 
E)  Corn oil

Question 6

The crystals in shortening are ordinarily"

Accepted Answer

A)  Α 
B)  β' 
C)  β 
D)  Intermediate 
E)  none of these 
A)  Α 
B)  β' 
C)  β 
D)  Intermediate 
E)  none of these

Question 7

A high free fatty acid content is an indication of

Accepted Answer

A)  Dextrinized fat 
B)  Hydrolytic rancidity 
C)  Oxidative rancidity 
D)  Dextrinization 
E)  none of these 
A)  Dextrinized fat 
B)  Hydrolytic rancidity 
C)  Oxidative rancidity 
D)  Dextrinization 
E)  none of these

Question 8

Fatty acids can be esterified to any alcohol to make a monoglyceride

Accepted Answer

A) True 
 B)False

Question 9

Tor F. Autoxidation is an oxidation reaction capable of continuing easily with a
large amount of added energy .

Accepted Answer

A) True 
 B)False

Question 10

Select the phospholipid:

Accepted Answer

A)  Tristearin 
B)  Vitamin D 
C)  Phosphorylase 
D)  Lecithin 
E)  Cholesterol 
A)  Tristearin 
B)  Vitamin D 
C)  Phosphorylase 
D)  Lecithin 
E)  Cholesterol

Question 11

A high peroxide number is an indication of

Accepted Answer

A)  Dextrinized fat 
B)  Hydrolytic rancidity 
C)  oxidative rancidity 
D)  Gelatinization 
E)  Coagulation 
A)  Dextrinized fat 
B)  Hydrolytic rancidity 
C)  oxidative rancidity 
D)  Gelatinization 
E)  Coagulation

Question 12

Define polymorphic and explain where and when the four types of crystals occur.

Accepted Answer

Fat crystals are present in four forms:

Question 13

Compared with the melting point of a saturated fatty acid with 4 carbons, the melting point of a fatty acid with 18 carbons 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 14

Discuss the type of fat that a consumer would want to purchase to make a shortened cake and why. Include the crystallinity of the fat.

Accepted Answer

[The consumer would want to choose a hyd

Question 15

Antioxidants can help block oxidative rancidity in fats by donating hydrogen.

Accepted Answer

A) True 
 B)False

An oil that is thick and dark in color has undergone

The usual configuration in a fatty acid with more than one double bond is

A saturated fat contains all the hydrogen that the carbon atoms can hold.

Long chain, polyunsaturated fatty acids remain fluid in the refrigerator because of their low melting point.

Of the following, the fat with the highest smoke point is:

The crystals in shortening are ordinarily"

A high free fatty acid content is an indication of

Fatty acids can be esterified to any alcohol to make a monoglyceride

Tor F. Autoxidation is an oxidation reaction capable of continuing easily with a large amount of added energy .

Select the phospholipid:

A high peroxide number is an indication of

Define polymorphic and explain where and when the four types of crystals occur.

Compared with the melting point of a saturated fatty acid with 4 carbons, the melting point of a fatty acid with 18 carbons will be:

Discuss the type of fat that a consumer would want to purchase to make a shortened cake and why. Include the crystallinity of the fat.

Antioxidants can help block oxidative rancidity in fats by donating hydrogen.

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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Exam 8: Overview of Fats and Oils

An oil that is thick and dark in color has undergone

The usual configuration in a fatty acid with more than one double bond is

A saturated fat contains all the hydrogen that the carbon atoms can hold.

Long chain, polyunsaturated fatty acids remain fluid in the refrigerator because of their low melting point.

Of the following, the fat with the highest smoke point is:

The crystals in shortening are ordinarily"

A high free fatty acid content is an indication of

Fatty acids can be esterified to any alcohol to make a monoglyceride

Tor F. Autoxidation is an oxidation reaction capable of continuing easily with a large amount of added energy .

Select the phospholipid:

A high peroxide number is an indication of

Define polymorphic and explain where and when the four types of crystals occur.

Compared with the melting point of a saturated fatty acid with 4 carbons, the melting point of a fatty acid with 18 carbons will be:

Discuss the type of fat that a consumer would want to purchase to make a shortened cake and why. Include the crystallinity of the fat.

Antioxidants can help block oxidative rancidity in fats by donating hydrogen.

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

Filters