CHAPTER 8: FATS AND OIL

Question 1

all edible lipids that are solid at room temp

Answer 1

fat

Question 2

all edible lipids that are liquid at room temperature

Answer 2

oil

Question 3

t/f: only fats are triglyceride esters of fatty acids

Answer 3

false, fats and oil both are

Question 4

most vegetable oils are polyunsaturated except _____

Answer 4

coconut oil which is largely consists of medium chain saturated fats

Question 5

temp at which fats becomes an oil

Answer 5

melting point

Question 6

remains crystalline or solid at room temperature, high boiling point

Answer 6

high melting point

Question 7

requires less heat to melt, liquid at room temperature

Answer 7

low melting point

Question 8

t/f: highly saturated = low melting point

Answer 8

false, highly saturated = high melting point

Question 9

t/f: small crystals, high melting point

Answer 9

true

Question 10

t/f: large crystals, low melting point

Answer 10

true

Question 11

t/f: unsaturated = high melting point

Answer 11

false, low melting point

Question 12

ability of fat to retain shape, a property of solid fats

Answer 12

plasticity

Question 13

t/f: the more saturated it is, the more it is solid

Answer 13

true

Question 14

t/f: fat with larger crystals are more plastic

Answer 14

false, fats with smaller crystals are more plastic

Question 15

temp at which fat becomes overheated

Answer 15

smoke point

Question 16

t/f: high smoke point is desirable for frying

Answer 16

true

Question 17

spoilage of fat

Answer 17

rancidity

Question 18

due to hydrolysis of triglycerides which liberates free fatty acids and glycerol (thru heat or lipase)

Answer 18

hydrolysis

Question 19

due to oxidation of unsaturated fatty acids in fat by peroxides which in turn results in the formation of other molecules like ketones, aldehydes

Answer 19

oxidative rancidity

Question 20

what are desirable fat for deep frying?

Answer 20

fats with high smoking point

Question 21

ability to produce tenderness in flour mixtures by water proofing flour particles thus preventing coalescing of gluten particles

Answer 21

shortening

Question 22

dispersions of the suspension type, consisting of two liquids which are immersible with each other

Answer 22

emulsions

Question 23

the weight of _____ indicates the amount of unsaturation in fat

Answer 23

iodine number

Question 24

t/f: higher iodine number, more double bonds that could result in oxidative rancidity

Answer 24

true

Question 25

measures the degree of oxidative rancidity

Answer 25

peroxide value

Question 26

measures the amount of hydrolytic rancidity

Answer 26

free fatty acid content

Question 27

process of extracting fats and oils from animal tissues

Answer 27

rendering

Question 28

removal of FFA by addition of alkali

Answer 28

refining

Question 29

hardening of fats

Answer 29

hydrogenation

Question 30

process of removing FFA that solidify at lower temp

Answer 30

winterizing

Question 31

removal of naturally occurring odor and flavor

Answer 31

deodorization

Question 32

removal of pigments

Answer 32

bleaching

Question 33

characteristics of a desirable frying fat

Answer 33

• high smoke point
• low FFA
• resistance to flaming
• no reversion of flavor
• high solidification point
• stable to rancidity
• no off odor and flavor

Question 34

a fat that tenderizes or shortens the texture of baked products by impeding gluten development making it softer and easy to chew

Answer 34

shortening

Question 35

butter and margarine are what type of emulsion

Answer 35

water in oil emulsion

Question 36

how to reform a broken mayo?

Answer 36

new eggyolk, 1 t water or 1 t vinegar