Deck 22: Fats and Oils

Question 1

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

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

Answer 1

B

Question 2

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

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

Answer 2

B

Question 3

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

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.

Answer 3

B

Question 4

Margarine was first introduced in the

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

Question 5

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

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 6

An emulsion contains

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 7

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

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 8

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

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

Question 9

When fat is mixed into a flour mixture,

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 10

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

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

Question 11

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

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

Question 12

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

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 13

Many ingredients may serve as emulsifiers, and these include

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

Question 14

Functions of fats in foods include

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 15

The melting point of a fat is dependant on

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 16

Examples of water-in-oil emulsions include

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 17

Food fats and oils are abundant in

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 18

Fat crystals are classified as

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

Question 19

In fried foods

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 20

The shortening power is greater in a fat that contains

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 21

The preferred metal for deep fat frying equipment is:

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

Question 22

Which of the following statements is false about interesterification?

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 23

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

A)butter
B)diet margarine
C)clarified butter
D)peanut and safflower oils
E)hydrogenated shortening

Question 24

Fats are high in satiety because

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 25

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

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 26

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

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

Question 27

One positive aspect of Olestra is that it

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 28

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

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

Question 29

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

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

Question 30

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

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 31

Which of the following fats benefits from interesterification?

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

Question 32

Fats are soluble in organic compounds but not in _____

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

Question 33

Winterized oils are

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 34

Fat replacers are grouped by:

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 35

The purpose of hydrogenation of plant oils is to

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 36

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

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 37

Trans fatty acids are found in

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

Question 38

Superglycerinated shortenings are ideal for:

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 39

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

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

Question 40

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

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

Question 41

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

Question 42

Definition choices:
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
shortening

Question 43

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

Question 44

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

Question 45

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

Question 46

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

Question 47

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

Question 48

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

Question 49

Margarine was a butter replacement developed during the Napoleonic period

Question 50

The percentage of fat in butter is approximately 90%

Question 51

To which foods are antioxidants commonly added to prevent rancidity?

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 52

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

Question 53

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

Question 54

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

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 55

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

Question 56

Which of the following statements regarding oil preservation during frying 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 57

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

Question 58

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

Question 59

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

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

Question 60

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

Question 61

Definition choices:
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
surfactant

Question 62

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

Question 63

Definition choices:
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
hydrogenation

Question 64

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?

Question 65

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

Question 66

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

Question 67

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?

Question 68

Definition choices:
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
emulsion

Question 69

Definition choices:
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
plasticity

Question 70

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

Question 71

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?

Question 72

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

Question 73

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?

Question 74

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