FATS 2

Question 1

whats the smoke point?

Answer 1

(350-450°F): temperature at which fat or oil
begins to smoke

Question 2

whats flash point

Answer 2

(~600°F): temp at which wisps of fire streak
the surface of heated fat or oil

Question 3

whats the fire point

Answer 3

(~700°F): temp at which heated substance
bursts into flames and burns for >5 sec

Question 4

wat are triglycerides

Answer 4

glycerol + fatty acids

Question 5

whats glycerol

Answer 5

acrolein smoke with sharp, offensive odor

Question 6

how should fats be fried

Answer 6

stable heat in 100% fat; smoke point above 420F

Question 7

what should you avoid when frying

Answer 7

surface moisture and temps that are too low (below 375 may lead to excessive fat absorption)

Question 8

why should particles of food or breading that break off be
filtered out daily?

Answer 8

Darken oil’s color and lower smoke point

Question 9

Why do foods fry best in oil that has been used at
least once?

Answer 9

because oils pick up proteins and sugars from foods
that have been fried in them
+ provide substrates for the Maillard reaction

Question 10

what has to be broken to release the fat so it can lump
together and be churned into butter

Answer 10

Phospholipid layers emulsifying the fat globules in milk

Question 11

whats used to make butter

Answer 11

Cream that floats to the top from unhomgenized milk

Question 12

what does milk fat consist of

Answer 12

triglycerides surrounded by protein + phospholipid membrane

Question 13

what does milk fat membrane allow for

Answer 13

dispersion of fat in
aqueous phase

Question 14

whats maragine made from

Answer 14

partially hydrogenated vegetable oils

Question 15

whats shortening made from

Answer 15

Plant oils that have been hydrogenated to become more
solid and pliable

Question 16

what are the three extraction methods for oils

Answer 16

cold-pressing, expeller-pressing, chemical solvents

Question 17

whats cold pressing

Answer 17

mechanical pressing
*Usually, unrefined

Question 18

whats expeller pressing

Answer 18

squeezing at very high pressures

Question 19

how do chemical solvents work

Answer 19

chemical removal using non-polar (fat-soluble) solvent
*Majority of commercial vegetable oils

Question 20

describe the flavor, nutritional value, smoke point and rancidity of unrefined oils

Answer 20

full flavor of the plant source
*Slightly higher nutritional value
*Have low smoke point, can’t expose to high heat
*More prone to rancidity (lower shelf-life)

Question 21

describe the smoke point, aroma and flavor of refined oils

Answer 21

*Low-aroma, bland-flavor
*Higher smoke points

Question 22

whats removed from refined oils

Answer 22

naturally present gums,
resins, pigments, soil, free fatty acids

Question 23

why do some oils partially crystalize when stored in the fridge

Answer 23

because some fatty acids have higher melting points

Question 24

what does partially crtsalzing create

Answer 24

cloudiness (still perfectly edible and reversible
at warmer temps)

Question 25

whats winterization the removal of

Answer 25

removal of high-melting point
triglycerides to prevent cloudiness at cold temps

Question 26

what are fat mimetics

Answer 26

mimic sensory and/or physical properties

Question 27

what are fat mimetic based from

Answer 27

carb- or protein-based
*Cannot replace fat on one-to-one basis

Question 28

what do carb-based fat replacers bind

Answer 28

water, swell, mimic texture, mouthfeel, and opacity fat

Question 29

what are protein-based fat replacers broken into

Answer 29

microscopic particles that mimic mouthfeel and
texture of fat

Question 30

Olestra (Olean®) is a lipid-based fat replacer that is so big it cannot be digested. what is it made of

Answer 30

glycerol portion of triglyceride is replaced with sucrose which can bind 6,7, or 8 fatty acids

Question 31

what are the two types of rancidity

Answer 31

hydrolytic and oxidative

Question 32

what does water break down in hydrolytic ranicty

Answer 32

large fat molecules into smaller ones

Question 33

what does the the double bond of unsaturated fatty acid reacting with oxygen in oxidative rancidity result in

Answer 33

two or more shorter
molecules

Question 34

when does hydro rancidity occur

Answer 34

if food is not rid of surface moisture, or from
water found on frozen food to be fried

Question 35

what is hydro rancidity catalyzed by

Answer 35

lipases and heat

Question 36

when does oxidative randcity occur

Answer 36

when food is exposed to oxygen in the air

Question 37

what increases suspectidty to randicidty in oxidative

Answer 37

Higher degree of unsaturation

Question 38

whats the first step of oxidative rancidity

Answer 38

Initiation: formation of free radical

Question 39

what occurs during the second step

Answer 39

Propagation: free-radical chain reactions

Question 40

what occurs during the third step

Answer 40

Termination: formation of non-radical products