Question 1

The nut oils such as almond oil and are ideal for frying

Accepted Answer

A) True 
 B)False

Question 2

Cocoa butter is used in chocolate confections because it is perfect for the "melt in the mouth" characteristic desired in good chocolates

Accepted Answer

A) True 
 B)False

Question 3

Naturally occurring antioxidants include lecithin, flavonoids, and vitamins C and E

Accepted Answer

A) True 
 B)False

Question 4

_____ is an example of a plastic fat The more _____ a fat is, the more plastic it will be

Accepted Answer

A) Hydrogenated vegetable oil, saturated 
B) Chilled butter, unsaturated 
C) Chilled lard, saturated 
D) Hydrogenated vegetable oil, unsaturated 
A) Hydrogenated vegetable oil, saturated 
B) Chilled butter, unsaturated 
C) Chilled lard, saturated 
D) Hydrogenated vegetable oil, unsaturated

Question 5

Fat replacers are grouped by:

Accepted Answer

A) the reduction in number of calories in the product. 
B) their functionality in the foods where they are used. 
C) the reduction in percentage of calories in the food. 
D) whether their chemical structure is carbohydrate, protein, or lipid based. 
A) the reduction in number of calories in the product. 
B) their functionality in the foods where they are used. 
C) the reduction in percentage of calories in the food. 
D) whether their chemical structure is carbohydrate, protein, or lipid based.

Question 6

The function of a fat that tenderizes the texture of baked products by impeding gluten development, making them softer and easier to chew, best describes

Accepted Answer

A) texture. 
B) plasticity. 
C) shortening. 
D) flavor/mouthfeel. 
A) texture. 
B) plasticity. 
C) shortening. 
D) flavor/mouthfeel.

Question 7

When fat is mixed into a flour mixture,

Accepted Answer

A) fat separates the flour's starch and protein. 
B) fat melts into the dough when heated. 
C) fat creates air spaces in the finished product. 
D) fat defines the baked product's characteristic texture. 
E) all of the above answers are correct 
A) fat separates the flour's starch and protein. 
B) fat melts into the dough when heated. 
C) fat creates air spaces in the finished product. 
D) fat defines the baked product's characteristic texture. 
E) all of the above answers are correct

Question 8

How would you classify oil-and-vinegar and commercial French salad dressings, respectively?

Accepted Answer

A) temporary and semi-permanent emulsions 
B) semi-permanent and permanent emulsions 
C) temporary and permanent emulsions 
D) none of the above answers is correct 
A) temporary and semi-permanent emulsions 
B) semi-permanent and permanent emulsions 
C) temporary and permanent emulsions 
D) none of the above answers is correct

Question 9

The correct order for the four stages of cooking that occur in deep-fat frying is

Accepted Answer

A) crust formation, fat transfer, interior cooking, and moisture transfer. 
B) moisture transfer, fat transfer, crust formation, and interior cooking. 
C) fat transfer, moisture transfer, interior cooking, and crust formation. 
D) crust formation, interior cooking, fat transfer, and moisture transfer. 
A) crust formation, fat transfer, interior cooking, and moisture transfer. 
B) moisture transfer, fat transfer, crust formation, and interior cooking. 
C) fat transfer, moisture transfer, interior cooking, and crust formation. 
D) crust formation, interior cooking, fat transfer, and moisture transfer.

Question 10

Your best friend just went into business and opened a fried doughnut take-out restaurant, and as a result of the type of operation, she is spending too much money on frying fat for her industrial-size fryer In addition, once in awhile, her doughnuts are just too greasy and she does not know why Using your food science knowledge, provide her with some advice to help make the best of her oil usage

Accepted Answer

The answer of Your best friend just went into business...

Question 11

As of January 2006, the food industry has had to list trans fatty acids on the nutrition label of processed foods Do you feel that the food industry has a moral responsibility to reduce the amounts of both saturated and trans fatty acids in its processed foods? Does the hydrogenated fat content affect your selection process when you purchase or consume a food? Why or why not?

Accepted Answer

Yes, I do believe that the food industry

Question 12

Which of the following butters will not burn because its milk solids and water have been removed?

Accepted Answer

A) whipped 
B) compound 
C) powdered 
D) clarified 
E) brown or black 
A) whipped 
B) compound 
C) powdered 
D) clarified 
E) brown or black

Question 13

Definition choices:
-surfactant

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 14

Margarine was a butter replacement developed during the Napoleonic period

Accepted Answer

A) True 
 B)False

Exam 22: Fats and Oils

The nut oils such as almond oil and are ideal for frying

Cocoa butter is used in chocolate confections because it is perfect for the "melt in the mouth" characteristic desired in good chocolates

Naturally occurring antioxidants include lecithin, flavonoids, and vitamins C and E

_____ is an example of a plastic fat The more _____ a fat is, the more plastic it will be

Fat replacers are grouped by:

The function of a fat that tenderizes the texture of baked products by impeding gluten development, making them softer and easier to chew, best describes

When fat is mixed into a flour mixture,

How would you classify oil-and-vinegar and commercial French salad dressings, respectively?

The correct order for the four stages of cooking that occur in deep-fat frying is

Which of the following butters will not burn because its milk solids and water have been removed?

Definition choices: -surfactant

Margarine was a butter replacement developed during the Napoleonic period

Food Selection

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_ is an example of a plastic fat The more _ a fat is, the more plastic it will be