Question 1

Refined oils have a higher smoke point than oils that have not been refined.

Accepted Answer

A) True 
 B)False

Question 2

Plasticity over a wide temperature range is achieved by manufacturing a fat with
some completely hydrogenated fat and some polyunsaturated oil.

Accepted Answer

A) True 
 B)False

Question 3

Diet margarines have approximately half the fat and more than twice the water as stick margarines.

Accepted Answer

A) True 
 B)False

Question 4

The following type of fat has the greatest shortening ability:

Accepted Answer

A)  Soft margarine 
B)  Butter 
C)  Hydrogenated vegetable shortening 
D)  Whipped butter 
E)  Polyunsaturated oils. 
A)  Soft margarine 
B)  Butter 
C)  Hydrogenated vegetable shortening 
D)  Whipped butter 
E)  Polyunsaturated oils.

Question 5

Using a minimum of water in making pastry;

Accepted Answer

A)  Decreases hydration of gluten 
B)  Increases hydration of gluten 
C)  Promotes flakiness 
D)  promotes development of long gluten strands 
E)  Is not important if shortening is the fat being used 
A)  Decreases hydration of gluten 
B)  Increases hydration of gluten 
C)  Promotes flakiness 
D)  promotes development of long gluten strands 
E)  Is not important if shortening is the fat being used

Question 6

The level of trans fatty acids in margarine cannot be reduced by altering hydrogenation procedures.

Accepted Answer

A) True 
 B)False

Question 7

During oil processing, undesirable compounds such as the following are removed:

Accepted Answer

A)  Gums 
B)  Lipoproteins 
C)  Aldehydes 
D)  A and C 
E)  A, B, and C 
A)  Gums 
B)  Lipoproteins 
C)  Aldehydes 
D)  A and C 
E)  A, B, and C

Question 8

The change in the surface of chocolate that has been exposed to too high a temperature during storage or marketing is called:

Accepted Answer

A)  Bloom 
B)  Frosting 
C)  Flaking 
D)  Layering 
E)  none of these 
A)  Bloom 
B)  Frosting 
C)  Flaking 
D)  Layering 
E)  none of these

Question 9

The method used for obtaining highest quality of olive oil is:

Accepted Answer

A)  Hot extraction 
B)  Vacuum extraction 
C)  Freezing 
D)  Cold pressing 
E)  Steam pressing 
A)  Hot extraction 
B)  Vacuum extraction 
C)  Freezing 
D)  Cold pressing 
E)  Steam pressing

Question 10

The process used to remove fatty acids with high melting points from oils is called:

Accepted Answer

A)  Precipitation 
B)  Winterizing 
C)  Harmonizing 
D)  Steam pressing 
E)  none of these 
A)  Precipitation 
B)  Winterizing 
C)  Harmonizing 
D)  Steam pressing 
E)  none of these

Question 11

Fats free of trans fatty acids are lower in calories than those that have been made with fats also containing cis fatty acids.

Accepted Answer

A) True 
 B)False

Question 12

What component would be lost if olive oil was winterized?

Accepted Answer

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

Question 13

Hydrogenation can produce some:

Accepted Answer

A)  cis fatty acid 
B)  free fatty acids 
C)  trans fatty acids 
D)  1 and 2 
E)  1 and 3 
A)  cis fatty acid 
B)  free fatty acids 
C)  trans fatty acids 
D)  1 and 2 
E)  1 and 3

Question 14

Bleaching removes which of the following contaminants:

Accepted Answer

A)  Ketones 
B)  Peroxides 
C)  Colors 
D)  Free fatty acids 
E)  Aldehydes 
A)  Ketones 
B)  Peroxides 
C)  Colors 
D)  Free fatty acids 
E)  Aldehydes

Question 15

Functions of fats in food preparation include: improving:

Accepted Answer

A)  Color 
B)  Flavor 
C)  Texture 
D)  Tenderness 
E)  All of the above 
A)  Color 
B)  Flavor 
C)  Texture 
D)  Tenderness 
E)  All of the above

Question 16

Rearranged lard is lard that has:

Accepted Answer

A)  Had fatty acids shifted in their positions 
B)  Been shifted from a large container to a smaller one 
C)  Had glycerol removed 
D)  Had glycerol replaced with cholesterol 
E)  None of these 
A)  Had fatty acids shifted in their positions 
B)  Been shifted from a large container to a smaller one 
C)  Had glycerol removed 
D)  Had glycerol replaced with cholesterol 
E)  None of these

Question 17

Fats function as tenderizing agents by:

Accepted Answer

A)  Being able to be heated to a temperature above the boiling point of water and therefore to cook foods with good flavor and color, 
B)  Coating the surface of the flour and preventing contact by the water and flour proteins 
C)  Creaming with sugar to incorporate and hold air pockets 
D)  Dividing into small droplets that are surrounded by a protein film and dispersed in a liquid medium 
E)  All of the above 
A)  Being able to be heated to a temperature above the boiling point of water and therefore to cook foods with good flavor and color, 
B)  Coating the surface of the flour and preventing contact by the water and flour proteins 
C)  Creaming with sugar to incorporate and hold air pockets 
D)  Dividing into small droplets that are surrounded by a protein film and dispersed in a liquid medium 
E)  All of the above

Question 18

Refined oils have a higher smoke point than unrefined oils from the same sources.

Accepted Answer

A) True 
 B)False

Question 19

Butter and margarine are examples of oil-in-water emulsions.

Accepted Answer

A) True 
 B)False

Question 20

Elaidic acid produced during hydrogenation raises the level of LDLs .

Accepted Answer

A) True 
 B)False

Exam 9: Fats and Oils in Food Products

Refined oils have a higher smoke point than oils that have not been refined.

Plasticity over a wide temperature range is achieved by manufacturing a fat with some completely hydrogenated fat and some polyunsaturated oil.

Diet margarines have approximately half the fat and more than twice the water as stick margarines.

The following type of fat has the greatest shortening ability:

Using a minimum of water in making pastry;

The level of trans fatty acids in margarine cannot be reduced by altering hydrogenation procedures.

During oil processing, undesirable compounds such as the following are removed:

The change in the surface of chocolate that has been exposed to too high a temperature during storage or marketing is called:

The method used for obtaining highest quality of olive oil is:

The process used to remove fatty acids with high melting points from oils is called:

Fats free of trans fatty acids are lower in calories than those that have been made with fats also containing cis fatty acids.

What component would be lost if olive oil was winterized?

Hydrogenation can produce some:

Bleaching removes which of the following contaminants:

Functions of fats in food preparation include: improving:

Rearranged lard is lard that has:

Fats function as tenderizing agents by:

Refined oils have a higher smoke point than unrefined oils from the same sources.

Butter and margarine are examples of oil-in-water emulsions.

Elaidic acid produced during hydrogenation raises the level of LDLs .

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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