Question 1

Explain what the fat replacer olestra is, how it is made, how the body processes it, and what sorts of food applications it can be used in.

Accepted Answer

The answer of Explain what the fat replacer olestra is,...

Question 2

Match between columns
                        Premises: plasticity
shortening
emulsion
surfactant
hydrogenation

Accepted Answer

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

Question 3

Refining produces a neutral, low aroma, and bland-flavored oil.

Accepted Answer

Refining oil removes impurities, odors, and flavors, resulting in a neutral, low aroma, and bland-flavored oil suitable for a variety of culinary uses without influencing the taste of the final product.

Question 4

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

The answer of Your best friend just went into business...

Question 5

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.

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Question 6

Describe the many functions of fats in food preparation and give several examples for each one.

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The answer of Describe the many functions of fats in...

Question 7

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

The answer of What is an emulsion? Describe the differences...

Question 8

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

The answer of Health and nutrition authorities used to recommend...

Question 9

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

Accepted Answer

Lecithin, flavonoids, and vitamins C and E are all naturally occurring compounds known for their antioxidant properties, which help protect cells from damage caused by free radicals.

Question 10

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.

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The answer of Explain what sort of fats should be...

Question 11

Discuss how to store fats properly. What is rancidity? What is the difference between hydrolytic and oxidative rancidity? Name the three stages of oxidative rancidity. Define flavor reversion and give examples. How do you prevent rancidity in lipids?

Accepted Answer

The answer of Discuss how to store fats properly. What...

Question 12

What are some possible sources of error when sautéing, stir-frying, pan-prying, and deep-fat frying? Can any fat be used for frying? Define smoke point , flash point , and fire point . How does the temperature of frying fat affect the absorption of fat into foods? Discuss the differing effects of frying foods at too-low temperatures as opposed to frying at the optimal temperature. What equipment is recommended for frying? Give guidelines for optimal frying conditions.

Accepted Answer

The answer of What are some possible sources of error...

Quiz 22: Fats and Oils