Deck 22: Fats and Oils

Question 1

The emulsifying agent contains which two types of molecular groups that act as a bridge between oil and water?

A) hydrophilic and hydrophobic
B) surfactant
C) carbon and alkene
D) ketone

Answer 1

A

Question 2

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 these are correct.
E) None of these are correct.

Answer 2

A

Question 3

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

Answer 3

B

Question 4

What is the major function of fats?

A) They contribute shortening power.
B) They have the ability to act as a medium for heat transfer.
C) They contribute shortening emulsions.
D) They contribute solubility and flavor.

Question 5

Most plant oils

A) contain more polyunsaturated fatty acids than saturated fatty acids.
B) tend to be solid at room temperature.
C) are sources of trans-fatty acids.
D) All of these are correct.

Question 6

What is added to a semipermanent emulsion to create a viscosity similar to that of soft yogurt?

A) water in oil
B) oil in water
C) stabilizers
D) yolks

Question 7

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 8

The two phases of emulsions are kept apart by surface tension, and the boundary between them is called

A) interface.
B) emulsions.
C) shortening.
D) surfactant.

Question 9

The emulsifier migrates to this interface and acts as a(n)

A) interface.
B) emulsifier.
C) shortening.
D) surfactant.

Question 10

Water-in-oil emulsions are uncommon but occur in

A) mayonnaise and salad dressings.
B) cheese sauces and creams soups.
C) butter and margarine.
D) egg yolk, milk, and cream.

Question 11

What agent has the ability to increase a liquid's wetting and blending ability?

A) an emulsion
B) a polymorphism
C) a surfactant
D) a trans-fatty acid

Question 12

In which type of emulsion are the oil droplets dispersed throughout the water?

A) emulsion
B) surfactant
C) lipid emulsion
D) water-in-oil emulsion

Question 13

Which statement about fats is not true?

A) Fats dissolve in water.
B) Fats contribute to satiety.
C) Fats transfer heat.
D) Fats promote flavor and mouthfeel.

Question 14

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.

Question 15

A fat that tenderizes, or shortens, the texture of baked products by impeding gluten development, making them softer and easier to chew is known as

A) emulsion.
B) heat transfer.
C) shortening.
D) emulsifier.

Question 16

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

A) temporary and semipermanent emulsions
B) semipermanent and permanent emulsions
C) temporary and permanent emulsions
D) None of these are correct.

Question 17

What type of emulsions are the least viscous and stable?

A) semipermanent emulsions
B) permanent emulsions
C) viscous emulsions
D) temporary emulsions

Question 18

Examples of fruits that are high in fat include

A) apples and kiwis.
B) raisins and bananas.
C) peanuts and walnuts.
D) coconut and avocado.

Question 19

All of the following result in higher melting points except

A) larger crystals.
B) greater saturated fatty acid content.
C) longer fatty acid chain length.
D) cis configuration of the double bonds.

Question 20

What types of fats are necessary to make flaky pastry?

A) liquid oil
B) margarine
C) solid shortenings
D) Any of these can be used.

Question 21

The U.S. Department of Agriculture (USDA) defines butter as having no more than __% water.

A) 4
B) 12
C) 8
D) 16

Question 22

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 23

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

A) alpha (α)
B) beta (β)
C) beta prime (β′)
D) None of these are correct.

Question 24

Which of the following fats will splatter the most when placed in a hot pan and is not recommended for frying?

A) butter
B) margarine
C) clarified butter
D) peanut and safflower oils

Question 25

What do plant oils contain more of which causes them to be liquid at room temperature?

A) amino acid
B) unsaturated fatty acid
C) saturated fatty acid
D) polyunsaturated fatty acid

Question 26

Lard was largely replaced by what product that started appearing on the market in the 1950s?

A) canola oil
B) shortening
C) butter
D) margarine

Question 27

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 these are correct.
E) None of these are 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

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 30

Butter

A) may not 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 31

There is no official classification of fat replacers, but they are generally 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 32

Small amounts of trans-fatty acids are found naturally in

A) beef and butter.
B) deep-fried foods.
C) baked products.
D) fruits and vegetables.

Question 33

Which nutrient takes longest to digest?

A) carbohydrates
B) fats
C) proteins
D) All of these are digested at the same rate.

Question 34

__________ oil, which is considered a specialty oil, is more expensive than most other vegetable oils.

A) Olive
B) Tropical
C) Canadian
D) Canola

Question 35

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 36

Fat _____________ have the characteristics of fat but with fewer calories because of their altered digestibility.

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

Question 37

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 of these are true.
D) None of these are true.

Question 38

Which of the following types of fat replacers have the characteristics of fat but with fewer kcalories because of their altered digestibility?

A) substitutes
B) mimetics
C) analogs
D) sugar alcohols

Question 39

What types of foods are usually made with winterized oil?

A) hamburgers and turkey burgers
B) commercial salad dressings and so-called salad oils
C) baked goods like cakes and cookies
D) Indian and Chinese food dishes.

Question 40

The temperature at which tiny wisps of fire streak to the surface of a heated substance is the

A) flash point.
B) smoke point.
C) fire point.
D) temperature point.

Question 41

Butter is refrigerated or frozen in order to prevent hydrolytic rancidity.

Question 42

Omega-3 fatty acids describe a shortening that has had monoglycerides and diglycerides added for increased plasticity.

Question 43

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

Question 44

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

Question 45

Butter is made from the cream of milk.

Question 46

Margarine was a butter replacement developed during the Napoleonic period.

Question 47

Soybean and canola oils are good to use for frying because their omega-3 fatty acid content promotes maximum flavor retention.

Question 48

On average, a nut contains about 20 kcalories per piece.

Question 49

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 50

Which of the following statements about preserving frying oils is incorrect?

A) Use oils with smoke points above 429°F (216°C).
B) Only completely dry food should be submerged.
C) Monitor freshness of frying oils by checking their color against a standard.
D) Always include egg yolks in the batter or flour.

Question 51

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

Question 52

Most fats appear to be uniform in shape but are really a mixture of crystals is called polymorphism.

Question 53

To which foods are antioxidants commonly added to prevent rancidity?

A) nuts and chips
B) dry cereals
C) flour mixes
D) All of these are correct.
E) None of these are correct.

Question 54

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

A) hydrolytic rancidity
B) oxidative rancidity
C) flavor reversion
D) All of these are correct.

Question 55

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

Question 56

What type of equipment should be used for frying food?

A) iron
B) copper
C) brass
D) stainless steel

Question 57

A commercial process for vegetable oils that removes the high-melting point triglycerides is known as

A) winterizing.
B) hydrogenation.
C) interesterification.
D) repatriation.

Question 58

Fats are generally insoluble in water.

Question 59

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

A) vegetable shortenings plus emulsifier, lard, olive oil, and soybean oil
B) lard, soybean oil, vegetable shortenings plus emulsifier, and olive oil
C) olive oil, soybean oil, lard, and vegetable shortenings plus emulsifier
D) soybean oil, olive oil, vegetable shortenings plus emulsifier, and lard

Question 60

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

Question 61

Explain what the fat replacer olestra is, how it is made, how the body processes it, and what sorts of food applications it can be used in.

Question 63

Refining produces a neutral, low aroma, and bland-flavored oil.

Question 64

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.

Question 65

Name the four characteristics of a fatty acid that can influence the melting point of a fat, and explain how they affect melting point. Define polymorphism . State the differences among the various classifications of fat crystals and give examples of each one.

Question 66

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

Question 67

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 68

Health and nutrition authorities used to recommend a low-fat diet for heart disease prevention. Current research and consensus now encourages consumers to focus on the type of fat, rather than the amount of fat, in a diet. Explain what "types" of fats are considered to be heart healthy and what changes an individual can make regarding fat in the diet to help reduce cardiovascular disease risk.

Question 69

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

Question 70

Explain what sort of fats should be used in frying and why not all types of fats are suitable for frying. Give two examples of oils that should not be used for frying and explain why.

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

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.