Chapter 8

Question 1

What are the functions of fats and oils in food

Answer 1

Flavor, texture and shortening agent

Question 2

Fish oil and algae

Answer 2

Used as a dietary supplement of omega 3s

Question 3

Shortening

Answer 3

Is made from 100 percent fat

Question 4

Margarine

Answer 4

Contains less than 80 percent fat. A water in fat emulsion

Question 5

Spread

Answer 5

Lowest in fat and contains mostly air and water usually 10 percent fat

Question 6

Chain length

Answer 6

Longer the chain the higher the melting point

Question 7

Degree of unsaturation

Answer 7

Lower melting point than saturated fat . Contains more double bonds

Question 8

Cis vs trans double bonds

Answer 8

Cis double bonds have a lower melting point

Question 9

Fatty acids are found in what form ?

Answer 9

Triglycerides. Fatty acids are rarely found free form

Question 10

Plant food (oil) vs animal food (oil)

Answer 10

Plant food tend to have more saturated fat while animal food have more unsaturated fat
Exceptions : tropical plants and fish

Question 11

Smoke point

Answer 11

Temperature where fat/oil first emit smoke. Usually do not boil but instead Triglycerides become unstable

Question 12

Fats with low smoke points (not suitable for frying )

Answer 12

Butter (260 f) , lard (370f ), olive oil (375f ), coconut (350 f)

Question 13

Flash point

Answer 13

Temperature at which volatile hydrolysis within superheated fat and oil can be ignited

Question 14

Fat degradation (Hydrolysis)

Answer 14

Caused by water impurities and enzymes in food and results in frothy oil. Can be prevented from not constantly re using oil

Question 15

Fat degradation (oxidation)

Answer 15

Caused by oxygen. (Unsaturated more vulnerable). Results in plasticky flavors. Can be prevented by adding chelators

Question 16

Antioxidants

Answer 16

Chemicals that quench free radicals before they can damage other chemicals. Examples: vitamin a , e , c and Citric acid

Question 17

Why is fat mixed with flour prior to adding ingredients for pastry ?

Answer 17

It prevents the formation of of gluten.

Question 18

Flaky pastry

Answer 18

Layers separated by open spaces. Prepared by flatten with roller and melt by baking

Question 19

Mealy pastry

Answer 19

Tender/crumby. The fat completely coats the flour. Minimal gluten formation.

Question 20

Laminated pastries

Answer 20

Fat is layered into dough. Puff pastry

Question 21

Drop method

Answer 21

Results in mealy tender product

Question 22

Roll method

Answer 22

Results in laminated and flaky product

Question 23

Why is it important to not overwork pastry

Answer 23

Gluten can form and create a gummy texture

Question 24

Frying advantages

Answer 24

Cooks rapidly with high flavor development. Reaches higher temperature than water and has higher conductivity than air.
Ideal temp (350-400)

Question 25

Disadvantages of frying

Answer 25

Higher calorie content

Question 26

What happens when fryer is overcrowded

Answer 26

Temperature drops

Question 27

Negative effect of oil being too hot or too cold

Answer 27

Cold : longer cooking time and too much oil gets absorbed
Hot: dark on outside before inside gets cooked