Deck 9: Fats and Oils in Food Products

Question 1

A fat with (β) crystals causes a cake to:

A) Have a coarser texture
B) Have a very fine texture
C) Have a large volume
D) Be more tender
E) Have a better flavor

Answer 1

A

Question 2

During oil processing, undesirable compounds such as the following are removed:

A) Gums
B) Lipoproteins
C) Aldehydes
D) A and C
E) A, B, and C

Answer 2

E

Question 3

Bleaching removes which of the following contaminants:

A) Ketones
B) Peroxides
C) Colors
D) Free fatty acids
E) Aldehydes

Answer 3

C

Question 4

The following type of fat has the greatest shortening ability:

A) Soft margarine
B) Butter
C) Hydrogenated vegetable shortening
D) Whipped butter
E) Polyunsaturated oils.

Question 5

The process used to remove fatty acids with high melting points from oils is called:

A) Precipitation
B) Winterizing
C) Harmonizing
D) Steam pressing
E) none of these

Question 6

Plasticity over a wide temperature range is achieved by manufacturing a fat with
some completely hydrogenated fat and some polyunsaturated oil.

Question 7

Tenderness in pastry is favored by;

A) Flakiness
B) Decreased hydration of gluten
C) Increased hydration of gluten
D) A and B
E) A and C

Question 8

Hot pressing of oil seed results in:

A) Higher flavor profile
B) Higher quality due to increased gums
C) Higher amount of oil rendered
D) Lower amount of free fatty acids
E) Higher purity of the oil

Question 9

Fats function as tenderizing agents by:

A) Being able to be heated to a temperature above the boiling point of water and therefore to cook foods with good flavor and color,
B) Coating the surface of the flour and preventing contact by the water and flour proteins
C) Creaming with sugar to incorporate and hold air pockets
D) Dividing into small droplets that are surrounded by a protein film and dispersed in a liquid medium
E) All of the above

Question 10

Using a minimum of water in making pastry;

A) Decreases hydration of gluten
B) Increases hydration of gluten
C) Promotes flakiness
D) promotes development of long gluten strands
E) Is not important if shortening is the fat being used

Question 11

During frying, the smoke point decreases because of the increase in:

A) Acrolein
B) Fatty acids
C) Glycerol
D) Lipase
E) None of these

Question 12

Hydrogenation can produce some:

A) cis fatty acid
B) free fatty acids
C) trans fatty acids
D) 1 and 2
E) 1 and 3

Question 13

The change in the surface of chocolate that has been exposed to too high a temperature during storage or marketing is called:

A) Bloom
B) Frosting
C) Flaking
D) Layering
E) none of these

Question 14

The method used for obtaining highest quality of olive oil is:

A) Hot extraction
B) Vacuum extraction
C) Freezing
D) Cold pressing
E) Steam pressing

Question 15

What component would be lost if olive oil was winterized?

A) Water
B) Fatty acids
C) Sterols
D) Polyphenols
E) Vitamin E

Question 16

Which of the following component is not found in quality olive oil?

A) Fatty acids
B) Sterols
C) Alcohols
D) Polyphenols
E) Water

Question 17

Polymerization during frying results in increased viscosity because of linking together.

A) Glycerol molecules
B) Fat molecules
C) Lipase molecules
D) Fatty acid molecules
E) Acrolein molecules

Question 18

Among these choices, the one with the greatest shortening ability is:

A) Polyunsaturated oils
B) Soft margarine
C) Butter
D) Shortening
E) Lard

Question 19

Functions of fats in food preparation include: improving:

A) Color
B) Flavor
C) Texture
D) Tenderness
E) All of the above

Question 20

Rearranged lard is lard that has:

A) Had fatty acids shifted in their positions
B) Been shifted from a large container to a smaller one
C) Had glycerol removed
D) Had glycerol replaced with cholesterol
E) None of these

Question 21

Butter and margarine are examples of oil-in-water emulsions.

Question 22

Neutralization removes .

Question 23

removes substances detrimental to aroma and flavor.

Question 24

removes gums from oils.

Question 25

Fats free of trans fatty acids are lower in calories than those that have been made with fats also containing cis fatty acids.

Question 26

Define shortening power and describe how fats differ in this ability.

Question 27

removes coloring and flavoring contaminants.

Question 28

Emulsifying agents, such as mono- and diglycerides form a monomolecular layer around the fat and prevent its coalescing

Question 29

Pressing is used for fats from sources.

Question 30

Refined oils have a higher smoke point than unrefined oils from the same sources.

Question 31

Refined oils have a higher smoke point than oils that have not been refined.

Question 32

Complete the following outline of the steps that fat goes through in extraction and refining.

Question 33

Define emulsions. Explain how emulsifiers work.

Question 34

Diet margarines have approximately half the fat and more than twice the water as stick margarines.

Question 35

Salad oils are to remove lipids that would become solid at refrigerator temperatures.

Question 36

T or F Elaidic acid produced during hydrogenation raises the level of LDLs .

Question 37

The addition of phytostanol and/or phytosterol esters is being done to produce special margarines to help promote heart health.

Question 38

is used for fats from animal sources.

Question 39

The level of trans fatty acids in margarine cannot be reduced by altering hydrogenation procedures.

Question 40

Foods with 0 trans fats can be made by eliminating fats that have been hydrogenated.

Question 41

T or F The levels of trans fats are much lower in stick margarine than in tub or liquid margarines because more hydrogenation is involved.