Question 1

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

Accepted Answer

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

Question 2

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

Accepted Answer

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

Question 3

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

Accepted Answer

A) True 
 B)False

Question 4

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

Accepted Answer

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

Question 5

Which of the following statements is false about interesterification?

Accepted Answer

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. 
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 6

Water-in-oil emulsions are uncommon but occur in

Accepted Answer

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

Question 7

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

Accepted Answer

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

Question 8

An emulsion contains

Accepted Answer

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. 
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.

Question 9

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

Accepted Answer

A) True 
 B)False

Question 10

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

Accepted Answer

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

Question 11

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

Accepted Answer

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

Question 12

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

Accepted Answer

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. 
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.

Exam 22: Fats and Oils

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

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

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

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

Which of the following statements is false about interesterification?

Water-in-oil emulsions are uncommon but occur in

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

An emulsion contains

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

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

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

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

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