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food fundamentals > Chapter 10 > Flashcards

Chapter 10 Flashcards

Fats and Oils

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1
Q

which food contains trans Fat

A

beef, lamb, dairy product

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2
Q

which food contain linoleic acid (omega 6)

A

vegetables oils (safflower,corn), meat, nuts, seeds

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3
Q

which food contain linolenic acid (omega 3)

A

vegetable oils (canola), eggs, chia seeds, flax seeds, leafy greens, walnuts, soy products

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4
Q

which food contain EPA and DHA

A

fatty fish

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5
Q

role of phospholipids

A

emulsifying agent

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6
Q

which food contain phospholipids

A

mustard, egg yolk, soybean, liver, wheat germ

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7
Q

where do we found phytosterols

A

many plants (fruits, vegetables, seeds, nuts, legumes,cereals)

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8
Q

Why industries put waxes on fruits + vegetables (3 reasons)

A

increase shelf life, prevent moisture loss, protect them during shipping)

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9
Q

which fats are recommend for frying (high smokin point + neutral flavor)

A

peanut, safflower, sunflower, cottonseed, canola,

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10
Q

what is refined oils

A

physically and chemically processed to remove undesirable components from the oil

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11
Q

what is the problem with refined oils

A

some of the nutrients are loss when we take out the impuretes

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12
Q

storage of most oils

A

at room temperatire, away from light, tighlty covered (will be keep longer in the fridge)

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13
Q

storage of butter and margarine

A

refrigerator

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14
Q

what is rancidity

A

chemical deterioration of fat ( fatty acids break down in smaller units) that cause off flavor and rancid odours

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15
Q

what accelerate rancidity

A

heat, light and exposure to oxygen

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16
Q

what is hydrolytic rancidity

A

exposure to water, catalyse by heat and lipase enzyme

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17
Q

example of hydrolytic rancidity

A

butter at room temperature, deep-frying

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18
Q

what is oxydative rancidity + more susceptible fat

A

exposure to oxygen, unsaturated fatty acids

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19
Q

first step of oxydative rancidity + what happened

A

initiation, free radical are formed

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20
Q

what triggered the formation of free radical in the first step of oxydative rancidity

A

metal (Fe, Cu, Ni), heat, light, sugar, food particules in frying oils

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21
Q

second step of oxydative rancidity + what it does

A

propagation, oxygen link with the free radical and formed peroxide free radical

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22
Q

when does the progagation (second step) stop

A

when all of the double bonds have been used

23
Q

last step of oxydative rancidity + what happened

A

termination, no more hydrogens at double bond to react with oxygen

24
Q

examples of antioxydant

A

vit C, vit E (found in vegetable oils), beta-carotene, flavonoids,sulfites, BHA, BHT

25
Q

amount of unsaturated fat to consume every day

A

30-45 ml

26
Q

fats that we have to limit

A

hard margarine, lard, shortening, butter

27
Q

oil extraction: advantages of chemical (using solvents)

A

affordable, better yield so highest profit

28
Q

oil extraction- disadvantages of chemical

A

lost of many nutrients because of the heat, 25 ppm of the solvent rest in the final product, less quality oil

29
Q

oil extraction- advantages of cold-pressed

A

highest quality of oils, maintin integrity of oil + compunds in it

30
Q

oil extraction- disadvantages cold-pressed

A

more expensive, lower yield

31
Q

oil extraction- what is expelled-pressed

A

higher pressure, therefore more heat generated

32
Q

why waxes are unrefined

A

because can not support a high heat (very sensitive), so remain pure

33
Q

why it is preferable to cook at high temperature with refined oils

A

because has higher smoking point

34
Q

advantage of interesterification

A

modify the physical properties of the fatty acids without production of trans fatty acid

35
Q

difference between fractionation + winterization

A

the goal of the 2 is to cool down the oil and separated the liquid from the solid (different melting point) but the fractionation is very more sophisticated than the winterization (use flitration)

36
Q

functions of fat

A

emulsifier, satiety, flavors, texture, heat transfer, shortening, nutrients

37
Q

tips for low fat cooking (4)

A

choice of equipment, of ingredients, of cooking methods and the preparation

38
Q

replacing fat in baking (5)

A

applesauce, silken tofu, bananas, beans, shredded zucchini

39
Q

type of fatty acid in coconut oil

A

lauric (C12) (45%), Decanoic (8%) (C10), Caprylic (C8) (7%), Myrisitic (16%) (C14), Palmitic (16%) (C16)
monounsaturated : (C18) Oleic (6,5%)

40
Q

how antioxydant prevent oxydation

A
  1. being oxydize themselves
  2. donating their hydrogen to FA
  3. sequestring the metals (chelating agent)
41
Q

what do hydrogenation

A

harden vegetable oils (unsaturated fat become semi-solid or solid oil)

42
Q

explains 2 choices of equipment to lower fat

A
  1. non-stick frying pan

2. parchement paper: eliminate need for greasing

43
Q

explains 2 choices of cooking methods

A
  1. steaming

2. grilling, baking, or poaching instead of frying

44
Q

explains 5 choices of ingredients methods

A
  1. low-fat versions
  2. leans cut of meat
  3. healthier versions (unsaturated oils)
  4. versions requiring less
  5. low-fat replacement
45
Q

explains 2 preparation to lower fat

A
  1. trim the visible fat off the meat

2. bake pies with only a bottom crust or top crust

46
Q

which food replace applesauce for fat

A

in place of oil in cakes, cupcakes and some cookie recipe

47
Q

which food replace mashed bananas for fat

A

muffins and cookies

48
Q

which food replace shredded zucchinis for fat

A

lock in moisture in muffins + breads

49
Q

which food replace beans for fat

A

brownies + other items with a fudge-like texture

50
Q

which food replace silken tofu for fat

A

cream in recipes

51
Q

4 examples that are unrefined

A

pigments, odor and flavors, waxes, can also contains heavy metals and pesticides residues

52
Q

5 basic process in refined oils

A
  1. degumming (removal of phosphatides ex lecithin)
    neutralization (removal of free fatty acids)
    bleaching (removal of colours)
    deodorization (removal of odors, flavors and free FFA)
    winterization (removal of waxes)
53
Q

what is health claim + roles

A

plant sterols + lowering cholesterol in adults

54
Q

in coconut oil, what is good about lauric acid

A

good antimicrobial

food fundamentals (13 decks)

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