Question 1

Functions of fats in foods include

Accepted Answer

A) shortening power. 
B) plasticity and solubility. 
C) satiety and nutrients. 
D) all of the above answers are correct 
E) only "b" and "c" are correct 
A) shortening power. 
B) plasticity and solubility. 
C) satiety and nutrients. 
D) all of the above answers are correct 
E) only "b" and "c" are correct

Question 2

Your best friend just went into business and opened a fried doughnut take-out restaurant Can you give her any advice to make her doughnuts as healthy as possible? Her clients love the taste and flavor, but want to be as health-conscious as possible Are fat replacers an option?

Accepted Answer

Congratulations to your best friend on o

Question 3

Regarding health, flaxseed oil is rich in alpha-linolenic acid, which has been shown to decrease blood pressure, while olive oil and canola oil are prized for their high omega-3 fatty acid content

Accepted Answer

A) True 
 B)False

Question 4

Which of the following crystalline forms is best for food preparation because it yields fine-textured baked goods and smooth-surfaced hydrogenated vegetable shortenings?

Accepted Answer

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

Question 5

Definition choices:
-emulsion

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 6

It is easy to mimic the unique properties that fats impart to foods

Accepted Answer

A) True 
 B)False

Question 7

Superglycerinated shortenings are ideal for:

Accepted Answer

A) flaky pastries. 
B) cakes containing more sugar than flour. 
C) baking applications where solid fat is needed. 
D) all of the above answers are correct 
E) none of the above answers is correct 
A) flaky pastries. 
B) cakes containing more sugar than flour. 
C) baking applications where solid fat is needed. 
D) all of the above answers are correct 
E) none of the above answers is correct

Question 8

The health issue related to cis- and trans-fatty acids is

Accepted Answer

A) cis-fatty acids increase the risk of heart disease. 
B) trans-fatty acids reduce the risk of heart disease. 
C) cis-fatty acids reduce the risk of heart disease. 
D) trans-fatty acids increase the risk of heart disease. 
A) cis-fatty acids increase the risk of heart disease. 
B) trans-fatty acids reduce the risk of heart disease. 
C) cis-fatty acids reduce the risk of heart disease. 
D) trans-fatty acids increase the risk of heart disease.

Question 9

Fat substitutes do not replace fat on a weight-to-weight basis as do the fat mimetics

Accepted Answer

A) True 
 B)False

Question 10

Describe the many functions of fats in food preparation and give several examples for each one

Accepted Answer

The answer of Describe the many functions of fats in...

Question 11

An emulsion contains

Accepted Answer

A) the dispersed or discontinuous phase. 
B) the dispersion or continuous phase. 
C) a stabilizing compound. 
D) all of the above answers are correct 
E) none of the above answers is correct 
A) the dispersed or discontinuous phase. 
B) the dispersion or continuous phase. 
C) a stabilizing compound. 
D) all of the above answers are correct 
E) none of the above answers is correct

Question 12

Which of the following fats benefits from interesterification?

Accepted Answer

A) lard 
B) cocoa butter substitutes 
C) butter 
D) both "a" and "b" are correct 
E) both "b" and "c" are correct 
A) lard 
B) cocoa butter substitutes 
C) butter 
D) both "a" and "b" are correct 
E) both "b" and "c" are correct

Question 13

Butter contains up to _____ percent water while diet margarines can contain up to _____ percent water

Accepted Answer

A) 4, 20 
B) 8, 30 
C) 12, 40 
D) 16, 50 
E) Does not matter; depends on individual brands 
A) 4, 20 
B) 8, 30 
C) 12, 40 
D) 16, 50 
E) Does not matter; depends on individual brands

Question 14

Food fats and oils are abundant in

Accepted Answer

A) animal foods such as red meats, poultry, and dairy products. 
B) plant foods such as nuts, seeds, avocados, olives, and coconuts. 
C) fats incorporated into processed foods such as cakes, dairy foods, and snack foods. 
D) fat extracted or added during the preparation of foods. 
E) all of the above contribute fats to food 
A) animal foods such as red meats, poultry, and dairy products. 
B) plant foods such as nuts, seeds, avocados, olives, and coconuts. 
C) fats incorporated into processed foods such as cakes, dairy foods, and snack foods. 
D) fat extracted or added during the preparation of foods. 
E) all of the above contribute fats to food

Question 15

The shortening power is greater in a fat that contains

Accepted Answer

A) fewer highly saturated fats. 
B) more highly saturated fats. 
C) more highly unsaturated fats. 
D) No differences in composition result in a change of shortening power. 
A) fewer highly saturated fats. 
B) more highly saturated fats. 
C) more highly unsaturated fats. 
D) No differences in composition result in a change of shortening power.

Question 16

The reason why some emulsifiers are able to mix in both lipid- and water-based ingredients is because

Accepted Answer

A) the glycerol molecules and hydroxyl groups are drawn to the aqueous phase. 
B) one monoglyceride or two diglyceride fatty acids are drawn toward the lipid phase. 
C) of the same principle that works in a micelle. 
D) of the unique configuration of their molecules. 
E) all of the above answers are correct 
A) the glycerol molecules and hydroxyl groups are drawn to the aqueous phase. 
B) one monoglyceride or two diglyceride fatty acids are drawn toward the lipid phase. 
C) of the same principle that works in a micelle. 
D) of the unique configuration of their molecules. 
E) all of the above answers are correct

Question 17

Definition choices:
-plasticity

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 18

Which of the following statements is false about interesterification?

Accepted Answer

A) It is a commercial process that rearranges fatty acids on the glycerol molecule in order to produce a fat with a grainier texture. 
B) Interesterification creates lard with a slightly lower melting point. 
C) Both answers are true. 
D) Both answers are false. 
A) It is a commercial process that rearranges fatty acids on the glycerol molecule in order to produce a fat with a grainier texture. 
B) Interesterification creates lard with a slightly lower melting point. 
C) Both answers are true. 
D) Both answers are false.

Question 19

Which of the following statements about storage of fats is false?

Accepted Answer

A) Butter can be stored in both the refrigerator and freezer. 
B) Margarine does not freeze well because its emulsions may separate. 
C) Olive oil has a longer shelf life than most vegetable oils and can be stored at room temperature, tightly covered and in a dark area. 
D) Monounsaturated fats usually keep for about 1 year, and unrefined polyunsaturated fats for about half a year. 
A) Butter can be stored in both the refrigerator and freezer. 
B) Margarine does not freeze well because its emulsions may separate. 
C) Olive oil has a longer shelf life than most vegetable oils and can be stored at room temperature, tightly covered and in a dark area. 
D) Monounsaturated fats usually keep for about 1 year, and unrefined polyunsaturated fats for about half a year.

Question 20

What are some possible sources of error when sautéing, stir-frying, pan-prying, and deep-fat frying? Can any fat be used for frying? Define smoke point, flash point, and fire point How does the temperature of frying fat affect the absorption of fat into foods? Discuss the differing effects of frying foods at too-low temperatures as opposed to frying at the optimal temperature What equipment is recommended for frying? Give guidelines for optimal frying conditions

Accepted Answer

The answer of What are some possible sources of error...

Exam 22: Fats and Oils

Functions of fats in foods include

Your best friend just went into business and opened a fried doughnut take-out restaurant Can you give her any advice to make her doughnuts as healthy as possible? Her clients love the taste and flavor, but want to be as health-conscious as possible Are fat replacers an option?

Regarding health, flaxseed oil is rich in alpha-linolenic acid, which has been shown to decrease blood pressure, while olive oil and canola oil are prized for their high omega-3 fatty acid content

Which of the following crystalline forms is best for food preparation because it yields fine-textured baked goods and smooth-surfaced hydrogenated vegetable shortenings?

Definition choices: -emulsion

It is easy to mimic the unique properties that fats impart to foods

Superglycerinated shortenings are ideal for:

The health issue related to cis- and trans-fatty acids is

Fat substitutes do not replace fat on a weight-to-weight basis as do the fat mimetics

Describe the many functions of fats in food preparation and give several examples for each one

An emulsion contains

Which of the following fats benefits from interesterification?

Butter contains up to _____ percent water while diet margarines can contain up to _____ percent water

Food fats and oils are abundant in

The shortening power is greater in a fat that contains

The reason why some emulsifiers are able to mix in both lipid- and water-based ingredients is because

Definition choices: -plasticity

Which of the following statements is false about interesterification?

Which of the following statements about storage of fats is false?

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Butter contains up to _ percent water while diet margarines can contain up to _ percent water