Deck 8: Overview of Fats and Oils

Question 1

Oxidative rancidity occurs in:

A) Polyunsaturated fats
B) Saturated fats
C) Newly processed fats
D) 1 and 3
E) 2 and 3

Answer 1

A

Question 2

Oxidative rancidity develops at or near:

A) Acrolein
B) Free fatty acids
C) Glycerol
D) Enzymes
E) Double bonds of fatty acids

Answer 2

E

Question 3

The usual configuration in a fatty acid with more than one double bond is

A) -(CH2=CH 2 )2-
B) -CH=CH=CH-
C) -CH=CH-CH2-CH=CH-
D) -CH=CH(CH2)2CH=CH-
E) None of these

Answer 3

C

Question 4

The crystals in shortening are ordinarily"

A) Α
B) β'
C) β
D) Intermediate
E) none of these

Question 5

The formula for acrolein is:

A) C-C-C=O
B) C=C=C-O
C) C=C=O-C
D) C=C-C=O
E) C=C-C-O

Question 6

Compared with the melting point of a saturated fatty acid with 4 carbons, the melting point of a fatty acid with 18 carbons will be:

A) Higher than
B) Lower than
C) Twice as high
D) Twice as low
E) The same

Question 7

Hydrolytic rancidity is promoted by;

A) heat and/or lipase
B) heat
C) Lipase
D) oxygen, heat, and lipase,
E) None of these

Question 8

The crystalline form of fat is important in making shortened cakes in order to

A) Coat the flour and provide for separation into layers
B) Melt quickly and recrystallize as beta crystals
C) Obtain a cake with a fine grain and texture
D) 2 and 3
E) All of the above

Question 9

Which of the following is not an Omega 3 fatty acid?

A) Docosahexanoic acid
B) Eicosapentanoic acid
C) Alpha-linolenic acid
D) Butyric acid
E) Stearidonic acid

Question 10

A high peroxide number is an indication of

A) Dextrinized fat
B) Hydrolytic rancidity
C) oxidative rancidity
D) Gelatinization
E) Coagulation

Question 11

Of the following, the fat with the highest smoke point is:

A) Lard
B) Shortening
C) Butter
D) Margarine
E) Corn oil

Question 12

A fat is

A) A non-carbohydrate substance responsible for the woody texture of some foods
B) A porphyrin ring with four pyrrole groups and a molecule of Mg in the center of the molecule
C) A triglyceride with a glycerol molecule and three fatty acids esterified to it
D) Either a phospholipid or cholesterol
E) The building blocks for lipids

Question 13

A possible carcinogen that can form when foods are deep-fat fried is:

A) Linoleic acid
B) Omega-3 fatty acids
C) Acrylamide
D) Omega-6 fatty acids
E) None of the above

Question 14

Lipids like carbohydrates, are organic compounds composed of:

A) Carbon, oxygen, and hydrogen
B) Carbon, oxygen and nitrogen
C) Oxygen, nitrogen and hydrogen
D) Carbon, sodium, and hydrogen
E) Sodium, carbon and oxygen

Question 15

A high free fatty acid content is an indication of

A) Dextrinized fat
B) Hydrolytic rancidity
C) Oxidative rancidity
D) Dextrinization
E) none of these

Question 16

Compared with the melting point of a saturated fatty acid, the melting point of a fatty acid with 2 double bonds will be:

A) Higher than
B) Lower than
C) Twice as high
D) Twice as low
E) The same

Question 17

The highly irritating and volatile aldehyde that is formed from the breakdown of fat with prolonged heating that affects the eyes and respiratory passages is:

A) Acrolein
B) Free fatty acids
C) Glycerol
D) Lipolysis
E) Reversion

Question 18

Select the phospholipid:

A) Tristearin
B) Vitamin D
C) Phosphorylase
D) Lecithin
E) Cholesterol

Question 19

The most abundant monounsaturated fatty acid is

A) Myristic
B) Stearic
C) Oleic
D) Butyric
E) Caproic

Question 20

An oil that is thick and dark in color has undergone

A) Hydrogenation
B) Hydrolysis
C) Interesterification
D) Polymerization
E) Winterization

Question 21

A fatty acid with a double bond in the cis configuration has a lower melting point than the same acid would have if the configuration was trans.

Question 22

Discuss the type of fat that a consumer would want to purchase to make a shortened cake and why. Include the crystallinity of the fat.

Question 23

Fatty acids can be esterified to any alcohol to make a monoglyceride

Question 24

Olive oil is susceptible to flavor reversion and may develop a "beany" or
"fishy" off-flavor.

Question 25

Water is a product in the hydrolysis of a fat.

Question 26

Sunlight promotes long shelf life of oils by scavenging metal ions.

Question 27

Long chain, polyunsaturated fatty acids remain fluid in the refrigerator because of their low melting point.

Question 28

A saturated fat contains all the hydrogen that the carbon atoms can hold.

Question 29

Tor F. Autoxidation is an oxidation reaction capable of continuing easily with a
large amount of added energy .

Question 30

Hydrolytic and oxidative rancidity are measured by the same assessment tests.

Question 31

Define polymorphic and explain where and when the four types of crystals occur. [Polymorphic means many shapes. Solid fats align to form a crystalline matrix.

Question 32

Hydrolytic rancidity can be retarded by marketing oil in amber bottles, and by adding antioxidants such as BHA and BHT

Question 33

Hydrolytic rancidity is retarded significantly by the presence of antioxidants.

Question 34

A consumer states that his or her vegetable oil has a "funny" odor. The oil has been stored in a warm room for some time. Explain to her what has happened to the oil and how it could have been prevented.

Question 35

Antioxidants can help block oxidative rancidity in fats by donating hydrogen.