Deck 22: Fats and Oils

Question 1

How would you classify homemade 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

Answer 1

A

Question 2

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.

Answer 2

C

Question 3

The lipoproteins of egg yolk are classified as

A) both surfactants and good emulsifiers.
B) surfactants but not good emulsifiers.
C) good emulsifiers but not surfactants.
D) neither surfactants nor good emulsifiers.

Answer 3

A

Question 4

When common emulsifiers function to mix lipid- and water-based ingredients,

A) the glycerol molecules and hydroxyl groups in their structures are drawn to the lipid phase.
B) the one or two fatty acids in their structures are drawn toward the lipid phase.
C) their molecules are completely hydrophilic.
D) the hydrophobic ends of their molecules attach to water.

Question 5

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 f. only answers a and b are correct

Question 6

Which of the following can reform a temporary emulsion that has separated?

A) agitation
B) short storage times
C) extreme temperatures
D) surface drying
E) added salt f. none of the above answers is correct

Question 7

Which of the following would decrease the melting point of a fat?

A) making the fat crystals larger
B) increasing the proportion of saturated fatty acids in the fat
C) changing the double bond configurations from cis to trans
D) increasing the number of kinks in the fatty acid molecules

Question 8

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 9

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

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 10

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) processed foods such as cakes, dairy foods, and snack foods.
D) foods to which mayonnaise is added at the table.
E) all of the above answers are correct

Question 11

Margarine was first introduced in the

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

Question 12

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 (a)
B) beta prime (?')
C) beta (B')
D) There isn't one best form. They all achieve these characteristics.

Question 13

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

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

Question 14

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 f. none of the above answers is correct

Question 15

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 16

An emulsion contains

A) the dispersed or discontinuous phase, which is usually oil.
B) the dispersion medium or continuous phase, which is usually an organic solvent.
C) a stabilizing compound that increases a liquid's surface tension to reduce its wetting ability.
D) all of the above answers are correct
E) none of the above answers is correct

Question 17

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 18

Which of the following emulsifiers are added to foods for their ability to increase or improve emulsion stability, dough strength, volume, texture, and tolerance of ingredients to processing?

A) phospholipids
B) vegetable gums
C) mono- and diglycerides
D) polysorbate 60 and propylene glycol monoesters
E) ground paprika, dried mustard, and other finely ground herbs or spices f. all of the above answers are correct

Question 19

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.

Question 20

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 21

Butter

A) may not be 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 22

Which of the following is usually not found in margarine?

A) cultured skim milk and lecithin
B) mono- and diglycerides
C) sodium benzoate and potassium sorbate
D) vitamins A and D
E) annatto and/or carotene f. none of the above are found in margarine g. all of the above are found in margarine

Question 23

Fats are soluble in organic compounds but not in _____.

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

Question 24

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

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

Question 25

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

Question 26

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 27

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 28

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 29

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) Depends on individual brands

Question 30

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 31

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 32

Fats provide 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 33

For health reasons, Americans are advised to consume _____.

A) as little fat as possible
B) more fat from non-fried fish and less from shortening
C) no more than 30% of total kcalories from any type of fat
D) more fat from beef and whole milk and less from fish
E) saturated in place of polyunsaturated fats

Question 34

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 35

_____ 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 36

Fat replacers are grouped by:

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 37

Winterized oils are

A) vegetable oils which solidify under refrigerator temperatures.
B) oils from which 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 38

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 39

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

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

Question 40

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

A) alpha (a)
B) beta (B)
C) beta prime (B')
D) all of the above answers are correct
E) none of the above answers is correct

Question 41

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 42

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 43

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

Question 44

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 45

Margarine was a butter replacement developed during the Napoleonic period.

Question 46

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

Question 47

The percentage of fat in butter is approximately 90%.

Question 48

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

Question 49

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 monounsaturated fatty acid content.

Question 50

It is easy to substitute other ingredients to mimic the unique properties that fats impart to foods.

Question 51

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

Question 52

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

Question 53

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

Question 54

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

Question 55

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 56

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 57

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

Question 58

The preferred metal for deep-fat frying equipment is:

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

Question 59

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.

Question 60

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 61

Matching
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.a 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 62

Matching
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.a 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 63

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

Question 64

Matching
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.a 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 65

Matching
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.a 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 66

Matching
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.a 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 67

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