Question 1

Examples of fruits that are high in fat include

Accepted Answer

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

Question 2

The health issue related to cis- and trans-fatty acids is

Accepted Answer

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. 
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 3

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.

Accepted Answer

An emulsion is a mixture of two immiscib

Question 4

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

Accepted Answer

A) True 
 B)False

Question 5

Most plant oils

Accepted Answer

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. 
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

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

Accepted Answer

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

Question 7

Margarine was a butter replacement developed during the Napoleonic period.

Accepted Answer

A) True 
 B)False

Question 8

Butter is made from the cream of milk.

Accepted Answer

A) True 
 B)False

Question 9

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

Accepted Answer

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

Question 10

What type of emulsions are the least viscous and stable?

Accepted Answer

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

Question 11

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

Accepted Answer

A) True 
 B)False

Question 12

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

Accepted Answer

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

Question 13

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

Accepted Answer

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

Question 14

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

Accepted Answer

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

Question 15

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

Accepted Answer

A) True 
 B)False

Question 16

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.

Accepted Answer

The four characteristics of a fatty acid

Question 17

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

Question 18

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 19

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

Accepted Answer

A) True 
 B)False

Question 20

Fats are generally insoluble in water.

Accepted Answer

A) True 
 B)False

Exam 22: Fats and Oils

Examples of fruits that are high in fat include

The health issue related to cis- and trans-fatty acids is

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

Most plant oils

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

Margarine was a butter replacement developed during the Napoleonic period.

Butter is made from the cream of milk.

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

What type of emulsions are the least viscous and stable?

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

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

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

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

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

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.

To which foods are antioxidants commonly added to prevent rancidity?

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

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

Fats are generally insoluble in water.

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