Question 1

The _____ crystalline form of fat is the most stable and has the highest melting point

Accepted Answer

A) alpha (F1F1F1S1F1F1F10) 
B) beta (F1F1F1S1F1F1F10) 
C) beta prime (F1F1F1S1F1F1F10') 
D) none of the above answers is correct 
A) alpha (F1F1F1S1F1F1F10) 
B) beta (F1F1F1S1F1F1F10) 
C) beta prime (F1F1F1S1F1F1F10') 
D) none of the above answers is correct

Question 2

The selection of the oil for any food use is based on the outcome desired

Accepted Answer

A) True 
 B)False

Question 3

The melting point of a fat is dependant on

Accepted Answer

A) degree of saturation of the fatty acids. 
B) length of the fatty acids. 
C) cis-trans configuration. 
D) crystalline structure. 
E) all of the above answers are correct 
A) degree of saturation of the fatty acids. 
B) length of the fatty acids. 
C) cis-trans configuration. 
D) crystalline structure. 
E) all of the above answers are correct

Question 4

Fats are high in satiety because

Accepted Answer

A) they are digested more quickly than carbohydrates and proteins. 
B) they speed up the emptying of the stomach. 
C) they slow (delay) the emptying of the stomach. 
D) they are less complex molecules than carbohydrates and proteins. 
A) they are digested more quickly than carbohydrates and proteins. 
B) they speed up the emptying of the stomach. 
C) they slow (delay) the emptying of the stomach. 
D) they are less complex molecules than carbohydrates and proteins.

Question 5

In fried foods

Accepted Answer

A) oil is absorbed and water leaves as steam, contributing to a crisp, moist surface. 
B) the crust browns because of caramelization. 
C) the inner core of the food cooks by direct contact with the heated fat. 
D) all of the above answers are correct 
E) none of the above answers is correct 
A) oil is absorbed and water leaves as steam, contributing to a crisp, moist surface. 
B) the crust browns because of caramelization. 
C) the inner core of the food cooks by direct contact with the heated fat. 
D) all of the above answers are correct 
E) none of the above answers is correct

Question 6

Which of the following statements regarding oil preservation during frying is incorrect?

Accepted Answer

A) Use oils with smoke points above 350 degrees F (177 degrees 
C) . 
B) Only completely dry food should be submerged. 
C) Monitor freshness of frying oils by checking their color against a standard. 
D) Limit egg yolks used in the batter or flour. 
E) None of the above answers is incorrect 
A) Use oils with smoke points above 350 degrees F (177 degrees 
C) . 
B) Only completely dry food should be submerged. 
C) Monitor freshness of frying oils by checking their color against a standard. 
D) Limit egg yolks used in the batter or flour. 
E) None of the above answers is incorrect

Question 7

Placing cold, wet food in heated frying oil introduces moisture, making the oil prone to oxidative rancidity

Accepted Answer

A) True 
 B)False

Question 8

Extremely slow cooling or long storage times form the most stable _____ crystals, which have an opaque look yet produce a sandy, brittle texture

Accepted Answer

A) alpha (F1F1F1S1F1F1F10) 
B) beta (F1F1F1S1F1F1F10) 
C) beta prime (F1F1F1S1F1F1F10') 
D) There isn't one best form.They all achieve these characteristics. 
A) alpha (F1F1F1S1F1F1F10) 
B) beta (F1F1F1S1F1F1F10) 
C) beta prime (F1F1F1S1F1F1F10') 
D) There isn't one best form.They all achieve these characteristics.

Question 9

The purpose of hydrogenation of plant oils is to

Accepted Answer

A) make them more solid, and increase smoke point and shelf life. 
B) increase the trans fatty acids in plant oils. 
C) decrease the satiety of the lipid. 
D) make the oil less saturated, thus healthier. 
A) make them more solid, and increase smoke point and shelf life. 
B) increase the trans fatty acids in plant oils. 
C) decrease the satiety of the lipid. 
D) make the oil less saturated, thus healthier.

Question 10

Examples of water-in-oil emulsions include

Accepted Answer

A) mayonnaise and salad dressings. 
B) cheese sauces and creams soups. 
C) butter and margarine. 
D) egg yolk, milk, and cream. 
E) all of the above answers are correct 
A) mayonnaise and salad dressings. 
B) cheese sauces and creams soups. 
C) butter and margarine. 
D) egg yolk, milk, and cream. 
E) all of the above answers are correct

Question 11

Fats are soluble in organic compounds but not in _____

Accepted Answer

A) chloroform 
B) ether 
C) benzene 
D) water 
A) chloroform 
B) ether 
C) benzene 
D) water

Question 12

Trans fatty acids are found in

Accepted Answer

A) beef and butter. 
B) vegetable shortenings and frying oils. 
C) partially hydrogenated fats. 
D) all of the above 
A) beef and butter. 
B) vegetable shortenings and frying oils. 
C) partially hydrogenated fats. 
D) all of the above

Question 13

Winterized oils are

Accepted Answer

A) vegetable oils which solidify under refrigerator temperatures. 
B) oils from which the certain fatty acids have been removed to prevent cloudiness. 
C) oils in which hydrogen atoms have been added to the fatty acids to prevent cloudiness. 
D) animal oils which have been interesterified. 
A) vegetable oils which solidify under refrigerator temperatures. 
B) oils from which the certain fatty acids have been removed to prevent cloudiness. 
C) oils in which hydrogen atoms have been added to the fatty acids to prevent cloudiness. 
D) animal oils which have been interesterified.

Question 14

One tablespoon of oil averages about _____ while the same amount of butter contains about _____

Accepted Answer

A) 7 grams of fat and 120 calories, 4 grams of fat and 95 calories 
B) 14 grams of fat and 126 calories, 10 grams of fat and 100 calories 
C) 21 grams of fat and 132 calories, 18 grams of fat and 105 calories 
D) 28 grams of fat and 138 calories, 25 grams of fat and 110 calories 
E) They both contain about the same amount of fat grams and calories because they are both just fat, which contains 9 calories per gram. 
A) 7 grams of fat and 120 calories, 4 grams of fat and 95 calories 
B) 14 grams of fat and 126 calories, 10 grams of fat and 100 calories 
C) 21 grams of fat and 132 calories, 18 grams of fat and 105 calories 
D) 28 grams of fat and 138 calories, 25 grams of fat and 110 calories 
E) They both contain about the same amount of fat grams and calories because they are both just fat, which contains 9 calories per gram.

Question 15

Rank the following fats and oils in order of their smoke point, from lowest to highest

Accepted Answer

A) vegetable shortenings plus emulsifier; lard; olive oil; soybean oil 
B) lard; soybean oil; vegetable shortenings plus emulsifier; olive oil 
C) olive oil; soybean oil; lard; vegetable shortenings plus emulsifier 
D) soybean oil; olive oil; vegetable shortenings plus emulsifier; lard 
A) vegetable shortenings plus emulsifier; lard; olive oil; soybean oil 
B) lard; soybean oil; vegetable shortenings plus emulsifier; olive oil 
C) olive oil; soybean oil; lard; vegetable shortenings plus emulsifier 
D) soybean oil; olive oil; vegetable shortenings plus emulsifier; lard

Question 16

Which of the following types of fat replacers has the characteristics of fat, but with fewer calories due to altered digestibility?

Accepted Answer

A) substitutes 
B) mimetics 
C) analogs 
D) extenders 
A) substitutes 
B) mimetics 
C) analogs 
D) extenders

Question 17

Which of the following is not used as an emulsifier in the food industry?

Accepted Answer

A) gluten 
B) gelatin 
C) egg white 
D) vegetable gum such as carrageenan 
E) milk and soy proteins 
A) gluten 
B) gelatin 
C) egg white 
D) vegetable gum such as carrageenan 
E) milk and soy proteins

Question 18

What is an emulsion? Describe the differences between an oil-in-water emulsion and a water-in-oil emulsion What are the functions of an emulsifier? Give examples of both natural and synthetic emulsifiers Discuss stability of emulsions Describe the differences among the three types of emulsions and give examples of each one

Accepted Answer

The answer of What is an emulsion? Describe the differences...

Question 19

Which of the following statements is incorrect about cis-trans configurations?

Accepted Answer

A) Melting point is affected by the number of cis and trans double bonds. 
B) A fatty acid with a trans configuration has a higher melting point than an identical fatty acid with a cis form at the double bond. 
C) Hydrogenation changes the trans form to the cis form. 
D) all of the above answers are correct 
E) none of the above answers is correct 
A) Melting point is affected by the number of cis and trans double bonds. 
B) A fatty acid with a trans configuration has a higher melting point than an identical fatty acid with a cis form at the double bond. 
C) Hydrogenation changes the trans form to the cis form. 
D) all of the above answers are correct 
E) none of the above answers is correct

Question 20

Discuss how to store fats properly What is rancidity? What is the difference between hydrolytic and oxidative rancidity? Name the three stages of oxidative rancidity Define flavor reversion and give examples How do you prevent rancidity in lipids?

Accepted Answer

The answer of Discuss how to store fats properly What...

Exam 22: Fats and Oils

The _____ crystalline form of fat is the most stable and has the highest melting point

The selection of the oil for any food use is based on the outcome desired

The melting point of a fat is dependant on

Fats are high in satiety because

In fried foods

Which of the following statements regarding oil preservation during frying is incorrect?

Placing cold, wet food in heated frying oil introduces moisture, making the oil prone to oxidative rancidity

Extremely slow cooling or long storage times form the most stable _____ crystals, which have an opaque look yet produce a sandy, brittle texture

The purpose of hydrogenation of plant oils is to

Examples of water-in-oil emulsions include

Fats are soluble in organic compounds but not in _____

Trans fatty acids are found in

Winterized oils are

One tablespoon of oil averages about _____ while the same amount of butter contains about _____

Rank the following fats and oils in order of their smoke point, from lowest to highest

Which of the following types of fat replacers has the characteristics of fat, but with fewer calories due to altered digestibility?

Which of the following is not used as an emulsifier in the food industry?

Which of the following statements is incorrect about cis-trans configurations?

Discuss how to store fats properly What is rancidity? What is the difference between hydrolytic and oxidative rancidity? Name the three stages of oxidative rancidity Define flavor reversion and give examples How do you prevent rancidity in lipids?

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meat

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Cakes and Cookies

Pies and Pastries

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters

One tablespoon of oil averages about _ while the same amount of butter contains about _