Question 1

Many ingredients may serve as emulsifiers, and these include

Accepted Answer

A) mono- and diglycerides. 
B) trigylcerides. 
C) salt. 
D) starch. 
A) mono- and diglycerides. 
B) trigylcerides. 
C) salt. 
D) starch. A

Question 2

The percentage of fat in butter is approximately 90%

Accepted Answer

A) True 
 B)False  False

Question 3

Hydrolytic rancidity is triggered by light, high temperatures, table salt, and food particles in the frying oil

Accepted Answer

A) True 
 B)False  False

Question 4

To which foods are antioxidants commonly added to prevent rancidity?

Accepted Answer

A) nuts and chips 
B) dry cereals 
C) flour mixes 
D) all of the above answers are correct 
E) none of the above answers is correct 
A) nuts and chips 
B) dry cereals 
C) flour mixes 
D) all of the above answers are correct 
E) none of the above answers is correct

Question 5

Discuss how the four characteristics of a fatty acid, including degree of saturation, chain length, cis-trans configuration, and the crystalline structure, influence the melting point of a fat Define polymorphism State the differences among the various classifications of fat crystals and give examples of each one

Accepted Answer

Fatty acids are organic molecules that c

Question 6

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) 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) 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 7

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 8

One positive aspect of Olestra is that it

Accepted Answer

A) reduces the absorption of vitamins A and E. 
B) is made from protein and vegetable oil. 
C) is heat stable and can withstand high temperatures. 
D) all of the above answers are correct 
E) none of the above answers is correct 
A) reduces the absorption of vitamins A and E. 
B) is made from protein and vegetable oil. 
C) is heat stable and can withstand high temperatures. 
D) all of the above answers are correct 
E) none of the above answers is correct

Question 9

The preferred metal for deep fat frying equipment is:

Accepted Answer

A) cast iron. 
B) copper. 
C) glass. 
D) aluminum. 
E) stainless steel. 
A) cast iron. 
B) copper. 
C) glass. 
D) aluminum. 
E) stainless steel.

Question 10

Fat crystals are classified as

Accepted Answer

A) alpha (F1F1F1S1F1F1F10). 
B) beta prime (F1F1F1S1F1F1F10'). 
C) beta (F1F1F1S1F1F1F10). 
D) all of the above answers are correct 
A) alpha (F1F1F1S1F1F1F10). 
B) beta prime (F1F1F1S1F1F1F10'). 
C) beta (F1F1F1S1F1F1F10). 
D) all of the above answers are correct

Question 11

One of the cardinal rules of deep fat frying is to maintain temperature of the oil as well as the food

Accepted Answer

A) True 
 B)False

Question 12

Margarine was first introduced in the

Accepted Answer

A) 1840s. 
B) 1860s. 
C) 1920s. 
D) 1940s. 
A) 1840s. 
B) 1860s. 
C) 1920s. 
D) 1940s.

Question 13

Fats have a distinct flavor of their own to contribute to food; however, they are unable to absorb fat-soluble flavor compounds from other foods

Accepted Answer

A) True 
 B)False

Question 14

The three stages of _____ involve initiation, propagation, and termination

Accepted Answer

A) hydrolytic rancidity 
B) oxidative rancidity 
C) flavor reversion 
D) all of the above answers are correct 
A) hydrolytic rancidity 
B) oxidative rancidity 
C) flavor reversion 
D) all of the above answers are correct

Question 15

What are fat replacers? Define fat substitutes, mimetics, analogs, and extenders Compare and contrast the differences among carbohydrate-, protein-, and lipid-based fat replacers Describe the positive and negative characteristics of olestra What is the importance of fat replacers in the modern food industry and how does it relate to the health of society today?

Accepted Answer

Fat replacers are substances used in foo

Question 16

Emulsions are classified on the basis of their tendency to separate on standing and their viscosity

Accepted Answer

A) True 
 B)False

Question 17

The Food and Drug Administration (FDA) required that trans fatty acids be listed on all food labels beginning in

Accepted Answer

A) 2004. 
B) 2005. 
C) 2006. 
D) 2007. 
A) 2004. 
B) 2005. 
C) 2006. 
D) 2007.

Question 18

There are three types of rancidity: hydrolytic, oxidative, and flavor reversion

Accepted Answer

A) True 
 B)False

Question 19

Definition choices:
-shortening

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) 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) 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 20

Why would I select one fat or oil over another for use in a food product? Explain the reason for the selection

Accepted Answer

There are several factors to consider wh

Exam 22: Fats and Oils

Many ingredients may serve as emulsifiers, and these include

The percentage of fat in butter is approximately 90%

Hydrolytic rancidity is triggered by light, high temperatures, table salt, and food particles in the frying oil

To which foods are antioxidants commonly added to prevent rancidity?

Definition choices: -hydrogenation

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

One positive aspect of Olestra is that it

The preferred metal for deep fat frying equipment is:

Fat crystals are classified as

One of the cardinal rules of deep fat frying is to maintain temperature of the oil as well as the food

Margarine was first introduced in the

Fats have a distinct flavor of their own to contribute to food; however, they are unable to absorb fat-soluble flavor compounds from other foods

The three stages of _____ involve initiation, propagation, and termination

Emulsions are classified on the basis of their tendency to separate on standing and their viscosity

The Food and Drug Administration (FDA) required that trans fatty acids be listed on all food labels beginning in

There are three types of rancidity: hydrolytic, oxidative, and flavor reversion

Definition choices: -shortening

Why would I select one fat or oil over another for use in a food product? Explain the reason for the selection

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