Question 1

Define emulsions. Explain how emulsifiers work.

Accepted Answer

[Emulsions are colloidal dispersions of two liquids, fat and water, which are immiscible, meaning that they do not mix. When put together, for example in a salad dressing, they will separate on standing. Emulsifiers are provided to stabilize the emulsion by forming a monomolecular layer around the oil droplets and preventing their coalescence.]

Question 2

Complete the following outline of the steps that fat goes through in extraction and refining.
-Refining
Salad oils are_________ to remove lipids that would become solid at refrigerator temperatures.

Accepted Answer

winterized

Question 3

Emulsifying agents, such as mono- and diglycerides form a monomolecular layer around the fat and prevent its coalescing

Accepted Answer

A) True 
 B)False  True

Question 4

Complete the following outline of the steps that fat goes through in extraction and refining.
-Extraction
Pressing is used for fats from________sources.

Accepted Answer

The answer of Complete the following outline of the steps...

Question 5

Among these choices, the one with the greatest shortening ability is:

Accepted Answer

A)  Polyunsaturated oils 
B)  Soft margarine 
C)  Butter 
D)  Shortening 
E)  Lard 
A)  Polyunsaturated oils 
B)  Soft margarine 
C)  Butter 
D)  Shortening 
E)  Lard

Question 6

The addition of phytostanol and/or phytosterol esters is being done to produce special margarines to help promote heart health.

Accepted Answer

A) True 
 B)False

Question 7

Complete the following outline of the steps that fat goes through in extraction and refining.
-Refining
_________removes substances detrimental to aroma and flavor.

Accepted Answer

The answer of Complete the following outline of the steps...

Question 8

Complete the following outline of the steps that fat goes through in extraction and refining.
-Extraction
_________is used for fats from animal sources.

Accepted Answer

The answer of Complete the following outline of the steps...

Question 9

Define shortening power and describe how fats differ in this ability.

Accepted Answer

[Shortening power is the ability of a fa

Question 10

Which of the following component is not found in quality olive oil?

Accepted Answer

A)  Fatty acids 
B)  Sterols 
C)  Alcohols 
D)  Polyphenols 
E)  Water 
A)  Fatty acids 
B)  Sterols 
C)  Alcohols 
D)  Polyphenols 
E)  Water

Question 11

Foods with 0 trans fats can be made by eliminating fats that have been hydrogenated.

Accepted Answer

A) True 
 B)False

Question 12

The levels of trans fats are much lower in stick margarine than in tub or liquid margarines because more hydrogenation is involved.

Accepted Answer

A) True 
 B)False

Question 13

Complete the following outline of the steps that fat goes through in extraction and refining.
-Refining
Neutralization removes_________ .

Accepted Answer

The answer of Complete the following outline of the steps...

Question 14

A fat with (β) crystals causes a cake to:

Accepted Answer

A)  Have a coarser texture 
B)  Have a very fine texture 
C)  Have a large volume 
D)  Be more tender 
E)  Have a better flavor 
A)  Have a coarser texture 
B)  Have a very fine texture 
C)  Have a large volume 
D)  Be more tender 
E)  Have a better flavor

Question 15

Complete the following outline of the steps that fat goes through in extraction and refining.
-Refining
_________removes gums from oils.

Accepted Answer

The answer of Complete the following outline of the steps...

Question 16

Tenderness in pastry is favored by;

Accepted Answer

A)  Flakiness 
B)  Decreased hydration of gluten 
C)  Increased hydration of gluten 
D)  A and B 
E)  A and C 
A)  Flakiness 
B)  Decreased hydration of gluten 
C)  Increased hydration of gluten 
D)  A and B 
E)  A and C

Question 17

Polymerization during frying results in increased viscosity because of linking together.

Accepted Answer

A)  Glycerol molecules 
B)  Fat molecules 
C)  Lipase molecules 
D)  Fatty acid molecules 
E)  Acrolein molecules 
A)  Glycerol molecules 
B)  Fat molecules 
C)  Lipase molecules 
D)  Fatty acid molecules 
E)  Acrolein molecules

Question 18

During frying, the smoke point decreases because of the increase in:

Accepted Answer

A)  Acrolein 
B)  Fatty acids 
C)  Glycerol 
D)  Lipase 
E)  None of these 
A)  Acrolein 
B)  Fatty acids 
C)  Glycerol 
D)  Lipase 
E)  None of these

Question 19

Hot pressing of oil seed results in:

Accepted Answer

A)  Higher flavor profile 
B)  Higher quality due to increased gums 
C)  Higher amount of oil rendered 
D)  Lower amount of free fatty acids 
E)  Higher purity of the oil 
A)  Higher flavor profile 
B)  Higher quality due to increased gums 
C)  Higher amount of oil rendered 
D)  Lower amount of free fatty acids 
E)  Higher purity of the oil

Question 20

Complete the following outline of the steps that fat goes through in extraction and refining.
-Refining
__________removes coloring and flavoring contaminants.

Accepted Answer

The answer of Complete the following outline of the steps...

Exam 9: Fats and Oils in Food Products

Define emulsions. Explain how emulsifiers work.

Complete the following outline of the steps that fat goes through in extraction and refining. -Refining Salad oils are_________ to remove lipids that would become solid at refrigerator temperatures.

Emulsifying agents, such as mono- and diglycerides form a monomolecular layer around the fat and prevent its coalescing

Complete the following outline of the steps that fat goes through in extraction and refining. -Extraction Pressing is used for fats from________sources.

Among these choices, the one with the greatest shortening ability is:

The addition of phytostanol and/or phytosterol esters is being done to produce special margarines to help promote heart health.

Complete the following outline of the steps that fat goes through in extraction and refining. -Refining _________removes substances detrimental to aroma and flavor.

Complete the following outline of the steps that fat goes through in extraction and refining. -Extraction _________is used for fats from animal sources.

Define shortening power and describe how fats differ in this ability.

Which of the following component is not found in quality olive oil?

Foods with 0 trans fats can be made by eliminating fats that have been hydrogenated.

The levels of trans fats are much lower in stick margarine than in tub or liquid margarines because more hydrogenation is involved.

Complete the following outline of the steps that fat goes through in extraction and refining. -Refining Neutralization removes_________ .

A fat with (β) crystals causes a cake to:

Complete the following outline of the steps that fat goes through in extraction and refining. -Refining _________removes gums from oils.

Tenderness in pastry is favored by;

Polymerization during frying results in increased viscosity because of linking together.

During frying, the smoke point decreases because of the increase in:

Hot pressing of oil seed results in:

Complete the following outline of the steps that fat goes through in extraction and refining. -Refining __________removes coloring and flavoring contaminants.

Todays Food Scene

Water

Physical Aspects of Food Preparation

Overview of Carbohydrates

Monosaccharides, Disaccharides, and Sweeteners

Starch

Vegetables and Fruit

Overview of Fats and Oils

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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