Question 1

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

Accepted Answer

Fats and oils contain molecules that can enhance a food's flavor and contribute to its texture. They can also help to keep a food fresh by protecting it from oxygen and microbial spoilage.

Question 2

_____ allows fatty acids to be rearranged or redistributed on the glycerol backbone.&#10;A)Interesterification&#10;B)Bleaching&#10;C)Deodorization&#10;D)Hydrogenation

Accepted Answer

Interestification is a process in which fatty acids can be rearranged on the glycerol backbone of triglycerides, resulting in different types of fats with altered melting points and textural properties. Bleaching and deodorization are processes used to remove impurities and odors from oils, while hydrogenation is a process that adds hydrogen atoms to unsaturated fats to make them more saturated and solid at room temperature.

Question 3

Margarines and various spreads found in the market can range from _____% fat.&#10;A)85 to 100&#10;B)60 to 70&#10;C)10 to 90&#10;D)75 to 95

Accepted Answer

Margarines and spreads can range from low-fat options at around 10% fat to high-fat options at 90%. The best choice would be spreads with lower fat content as they are generally healthier options for consumption. Specifically, spreads with trans fats should be avoided as they can increase the risk of heart disease.

Question 4

Stability and functionality are obtained by their modification through hydrogenation.

Accepted Answer

Hydrogenation is a process of adding hydrogen to unsaturated compounds such as oils and fats. This process increases stability and functionality, as it reduces the susceptibility of the compound to oxidation and improves its physical properties such as melting point and texture.

Question 5

Food science is concerned most with the _____.&#10;A)compound lipids&#10;B)spingolipids&#10;C)simple lipids&#10;D)derived lipids

Accepted Answer

Food science is primarily concerned with simple lipids, also known as fats or triglycerides, which are a major component of food and play a crucial role in texture, flavor, and nutrition. While other types of lipids (such as compound, spingolipids, and derived) are important in biochemistry and physiology, they are not as directly relevant to food science.

Question 6

The first step in the refining process of many oils is _____.&#10;A)alkali refining&#10;B)bleaching&#10;C)degumming&#10;D)hydrogenating

Accepted Answer

Degumming is the first step in the refining process of many oils, where phospholipids and other impurities are removed by treating the crude oil with water and/or acid, followed by centrifugation or filtration. Alkali refining, bleaching, and hydrogenation are subsequent steps in the refining process.

Question 7

_____ oil does not require winterization.&#10;A)Safflower&#10;B)Soybean&#10;C)Sunflower&#10;D)Cottonseed

Accepted Answer

The answer of _____ oil does not require winterization.&#10;A)Safflower&#10;B)Soybean&#10;C)Sunflower&#10;D)Cottonseed...

Question 8

Expellers and solvents extract fats from animal products.

Accepted Answer

Expellers and solvents are primarily used to extract oils from plant-based sources, not animal products. Animal fats are typically rendered or extracted through processes involving heat and separation.

Question 9

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

Accepted Answer

Fats and oils, also known as lipids, are composed of carbon, hydrogen, and oxygen atoms.

Question 10

Fats and oils come from plant and animal sources.

Accepted Answer

Fats and oils can come from both plant and animal sources, such as butter from cows or olive oil from olives.

Question 11

Dry heat cannot be used to render fat.

Accepted Answer

The answer of Dry heat cannot be used to render...

Question 12

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

Accepted Answer

The answer of Chemical tests can determine the degree of...

Question 13

Monoglycerides and diglycerides are used as _____ in a variety of foods.&#10;A)fat substitutes&#10;B)flavor enhancers&#10;C)mimetics&#10;D)emulsifiers

Accepted Answer

The answer of Monoglycerides and diglycerides are used as _____...

Question 14

The end product of deodorization is a _____.&#10;A)high level of free fatty acids&#10;B)two peroxide value&#10;C)volatile product&#10;D)bland oil

Accepted Answer

The answer of The end product of deodorization is a...

Question 15

Fatty acids are chains of _____ carbon atoms.&#10;A)4 to 28&#10;B)2 to 32&#10;C)up to 38&#10;D)up to 42

Accepted Answer

The answer of Fatty acids are chains of _____ carbon...

Question 16

Each gram of fat contains _____.&#10;A)7 cal&#10;B)9 kcal&#10;C)4 kcal&#10;D)10 cal

Accepted Answer

The answer of Each gram of fat contains _____.&#10;A)7 cal&#10;B)9...

Question 17

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

Accepted Answer

The answer of When fat was included in the Nutrition...

Question 18

Monoglycerides and diglycerides repel rather than attract water.

Accepted Answer

The answer of Monoglycerides and diglycerides repel rather than attract...

Question 19

The _____ can influence the render fat's color and flavor.&#10;A)atmospheric pressure&#10;B)humidity&#10;C)age of the animal&#10;D)temperature used

Accepted Answer

The answer of The _____ can influence the render fat's...

Question 20

Deodorization removes odor from oil.

Accepted Answer

The answer of Deodorization removes odor from oil....

Deck 22: Fats and Oils