Question 1

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 value of the lipid. 
D)  make the oil less saturated and 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 value of the lipid. 
D)  make the oil less saturated and thus healthier. A

Question 2

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 these are correct. 
E)  None of these are correct. 
A)  flaky pastries. 
B)  cakes containing more sugar than flour. 
C)  baking applications where solid fat is needed. 
D)  All of these are correct. 
E)  None of these are correct. D

Question 3

The temperature at which tiny wisps of fire streak to the surface of a heated substance is the

Accepted Answer

A)  flash point. 
B)  smoke point. 
C)  fire point. 
D)  temperature point. 
A)  flash point. 
B)  smoke point. 
C)  fire point. 
D)  temperature point. A

Question 4

There is no official classification of fat replacers, but they are generally grouped by

Accepted Answer

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

Question 5

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 6

Explain what the fat replacer olestra is, how it is made, how the body processes it, and what sorts of food applications it can be used in.

Accepted Answer

Olestra is a fat replacer that was devel

Question 7

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

Storing fats properly is essential to pr

Question 8

Refining produces a neutral, low aroma, and bland-flavored oil.

Accepted Answer

A) True 
 B)False

Question 9

What types of foods are usually made with winterized oil?

Accepted Answer

A)  hamburgers and turkey burgers 
B)  commercial salad dressings and so-called salad oils 
C)  baked goods like cakes and cookies 
D)  Indian and Chinese food dishes. 
A)  hamburgers and turkey burgers 
B)  commercial salad dressings and so-called salad oils 
C)  baked goods like cakes and cookies 
D)  Indian and Chinese food dishes.

Question 10

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

Accepted Answer

Fats play several important roles in foo

Question 11

What do plant oils contain more of which causes them to be liquid at room temperature?

Accepted Answer

A)  amino acid 
B)  unsaturated fatty acid 
C)  saturated fatty acid 
D)  polyunsaturated fatty acid 
A)  amino acid 
B)  unsaturated fatty acid 
C)  saturated fatty acid 
D)  polyunsaturated fatty acid

Question 12

The emulsifier migrates to this interface and acts as a(n)

Accepted Answer

A)  interface. 
B)  emulsifier. 
C)  shortening. 
D)  surfactant. 
A)  interface. 
B)  emulsifier. 
C)  shortening. 
D)  surfactant.

Question 13

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 14

What type of equipment should be used for frying food?

Accepted Answer

A)  iron 
B)  copper 
C)  brass 
D)  stainless steel 
A)  iron 
B)  copper 
C)  brass 
D)  stainless steel

Question 15

In which type of emulsion are the oil droplets dispersed throughout the water?

Accepted Answer

A)  emulsion 
B)  surfactant 
C)  lipid emulsion 
D)  water-in-oil emulsion 
A)  emulsion 
B)  surfactant 
C)  lipid emulsion 
D)  water-in-oil emulsion

Question 16

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 17

_____ 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 18

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

Some possible sources of error when saut

Question 19

Butter

Accepted Answer

A)  may not contain coloring additives according to the USDA definition. 
B)  decreases shelf life of baked goods by speeding staling. 
C)  is made from cream that has been centrifuged. 
D)  can be clarified by homogenizing it and adding salt. 
A)  may not contain coloring additives according to the USDA definition. 
B)  decreases shelf life of baked goods by speeding staling. 
C)  is made from cream that has been centrifuged. 
D)  can be clarified by homogenizing it and adding salt.

Question 20

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

Accepted Answer

A) True 
 B)False

Exam 22: Fats and Oils

The purpose of hydrogenation of plant oils is to

Superglycerinated shortenings are ideal for

The temperature at which tiny wisps of fire streak to the surface of a heated substance is the

There is no official classification of fat replacers, but they are generally grouped by

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

Explain what the fat replacer olestra is, how it is made, how the body processes it, and what sorts of food applications it can be used in.

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?

Refining produces a neutral, low aroma, and bland-flavored oil.

What types of foods are usually made with winterized oil?

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

What do plant oils contain more of which causes them to be liquid at room temperature?

The emulsifier migrates to this interface and acts as a(n)

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

What type of equipment should be used for frying food?

In which type of emulsion are the oil droplets dispersed throughout the water?

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

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

Butter

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

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