Question 1

All of the following result in higher melting points except

Accepted Answer

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

Question 2

Which nutrient takes longest to digest?

Accepted Answer

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

Question 3

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

Accepted Answer

A) True 
 B)False

Question 4

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

Accepted Answer

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

Question 5

What is the major function of fats?

Accepted Answer

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. 
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 6

Match between columns
                        Premises: plasticity
shortening
emulsion
surfactant
hydrogenation

Accepted Answer

The Answer of a commercial process that makes fat more is...

Question 7

Small amounts of trans-fatty acids are found naturally in

Accepted Answer

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

Question 8

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

Accepted Answer

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

Question 9

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 10

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.

Accepted Answer

First, I would recommend that your frien

Question 11

What types of fats are necessary to make flaky pastry?

Accepted Answer

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

Question 12

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

Accepted Answer

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

Question 13

Which statement about fats is not true?

Accepted Answer

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

Question 14

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

Accepted Answer

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

Question 15

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.

Accepted Answer

When it comes to frying, it is important

Question 16

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 17

The correct order for the four stages of cooking that occur in deep-fat frying is

Accepted Answer

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. 
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 18

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

Accepted Answer

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 
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 19

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.

Accepted Answer

Heart-healthy fats are those that are un

Question 20

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

Accepted Answer

A) True 
 B)False

Exam 22: Fats and Oils

All of the following result in higher melting points except

Which nutrient takes longest to digest?

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

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

What is the major function of fats?

Small amounts of trans-fatty acids are found naturally in

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

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

What types of fats are necessary to make flaky pastry?

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

Which statement about fats is not true?

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

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.

The lipoproteins of egg yolk are classified as

The correct order for the four stages of cooking that occur in deep-fat frying is

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

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

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