Question 1

When fat is mixed into a flour mixture,

Accepted Answer

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 
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 E

Question 2

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

Accepted Answer

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 
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 D

Question 3

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

Accepted Answer

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

Question 4

_____ is an example of a plastic fat.The more _____ a fat is, the more plastic it will be.

Accepted Answer

A)  Hydrogenated vegetable oil, saturated 
B)  Chilled butter, unsaturated 
C)  Chilled lard, saturated 
D)  Hydrogenated vegetable oil, unsaturated 
A)  Hydrogenated vegetable oil, saturated 
B)  Chilled butter, unsaturated 
C)  Chilled lard, saturated 
D)  Hydrogenated vegetable oil, unsaturated

Question 5

The purpose of hydrogenation of plant oils is to

Accepted Answer

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. 
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 6

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

Accepted Answer

A) True 
 B)False

Question 7

The percentage of fat in butter is approximately 90%.

Accepted Answer

A) True 
 B)False

Question 8

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

Accepted Answer

A) True 
 B)False

Question 9

Functions of fats in foods include

Accepted Answer

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 
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 10

Trans fatty acids are found in

Accepted Answer

A)  beef and butter. 
B)  vegetable shortenings and frying oils. 
C)  partially hydrogenated fats. 
D)  all of the above 
A)  beef and butter. 
B)  vegetable shortenings and frying oils. 
C)  partially hydrogenated fats. 
D)  all of the above

Question 11

To which foods are antioxidants commonly added to prevent rancidity?

Accepted Answer

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 
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 12

Which of the following statements about storage of fats is false?

Accepted Answer

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. 
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 13

Which of the following crystalline forms is best for food preparation because it yields fine-textured baked goods and smooth-surfaced hydrogenated vegetable shortenings?

Accepted Answer

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

Question 14

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

Accepted Answer

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

Question 15

Matching
Definition choices:
-surfactant

Accepted Answer

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 
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

Question 16

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

Accepted Answer

A) True 
 B)False

Question 17

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

Accepted Answer

A) True 
 B)False

Question 18

The lipoproteins of egg yolk are classified as

Accepted Answer

A)  both surfactants and good emulsifiers. 
B)  surfactants but not good emulsifiers. 
C)  good emulsifiers but not surfactants. 
D)  neither surfactants nor good emulsifiers. 
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 19

Which of the following butters will not burn because its milk solids and water have been removed?

Accepted Answer

A)  whipped 
B)  compound 
C)  powdered 
D)  clarified 
E)  brown or black 
A)  whipped 
B)  compound 
C)  powdered 
D)  clarified 
E)  brown or black

Question 20

Food fats and oils are abundant in

Accepted Answer

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 
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

Exam 22: Fats and Oils

When fat is mixed into a flour mixture,

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

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

_____ is an example of a plastic fat.The more _____ a fat is, the more plastic it will be.

The purpose of hydrogenation of plant oils is to

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

The percentage of fat in butter is approximately 90%.

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

Functions of fats in foods include

Trans fatty acids are found in

To which foods are antioxidants commonly added to prevent rancidity?

Which of the following statements about storage of fats is false?

Which of the following crystalline forms is best for food preparation because it yields fine-textured baked goods and smooth-surfaced hydrogenated vegetable shortenings?

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

Matching Definition choices: -surfactant

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

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

The lipoproteins of egg yolk are classified as

Which of the following butters will not burn because its milk solids and water have been removed?

Food fats and oils are abundant in

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meats

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Cakes and Cookies

Pastries and Pies

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters

_ is an example of a plastic fat.The more _ a fat is, the more plastic it will be.