Deck 22: Fats and Oils

Question 1

Fats and oils contribute to a food's flavor,texture,and freshness.

Answer 1

True

Question 2

_____ allows fatty acids to be rearranged or redistributed on the glycerol backbone.

A)Interesterification
B)Bleaching
C)Deodorization
D)Hydrogenation

Answer 2

A

Question 3

Margarines and various spreads found in the market can range from _____% fat.

A)85 to 100
B)60 to 70
C)10 to 90
D)75 to 95

Answer 3

C

Question 4

Stability and functionality are obtained by their modification through hydrogenation.

Question 5

Food science is concerned most with the _____.

A)compound lipids
B)spingolipids
C)simple lipids
D)derived lipids

Question 6

The first step in the refining process of many oils is _____.

A)alkali refining
B)bleaching
C)degumming
D)hydrogenating

Question 7

_____ oil does not require winterization.

A)Safflower
B)Soybean
C)Sunflower
D)Cottonseed

Question 8

Expellers and solvents extract fats from animal products.

Question 9

Fats and oils are composed of carbon,hydrogen,and oxygen.

Question 10

Fats and oils come from plant and animal sources.

Question 11

Dry heat cannot be used to render fat.

Question 12

Chemical tests can determine the degree of unsaturation of the fatty acids in a fat.

Question 13

Monoglycerides and diglycerides are used as _____ in a variety of foods.

A)fat substitutes
B)flavor enhancers
C)mimetics
D)emulsifiers

Question 14

The end product of deodorization is a _____.

A)high level of free fatty acids
B)two peroxide value
C)volatile product
D)bland oil

Question 15

Fatty acids are chains of _____ carbon atoms.

A)4 to 28
B)2 to 32
C)up to 38
D)up to 42

Question 16

Each gram of fat contains _____.

A)7 cal
B)9 kcal
C)4 kcal
D)10 cal

Question 17

When fat was included in the Nutrition Labeling and Education Act,it became advantageous to lower fats in various products.

Question 18

Monoglycerides and diglycerides repel rather than attract water.

Question 19

The _____ can influence the render fat's color and flavor.

A)atmospheric pressure
B)humidity
C)age of the animal
D)temperature used

Question 20

Deodorization removes odor from oil.