FATS 2 Flashcards

1
Q

whats the smoke point?

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

whats flash point

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

whats the fire point

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

wat are triglycerides

A

glycerol + fatty acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

whats glycerol

A

acrolein smoke with sharp, offensive odor

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

how should fats be fried

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

what should you avoid when frying

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

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

A

Darken oil’s color and lower smoke point

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

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

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

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

A

Phospholipid layers emulsifying the fat globules in milk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

whats used to make butter

A

Cream that floats to the top from unhomgenized milk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

what does milk fat consist of

A

triglycerides surrounded by protein + phospholipid membrane

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

what does milk fat membrane allow for

A

dispersion of fat in
aqueous phase

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

whats maragine made from

A

partially hydrogenated vegetable oils

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

whats shortening made from

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

what are the three extraction methods for oils

A

cold-pressing, expeller-pressing, chemical solvents

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

whats cold pressing

A

mechanical pressing
*Usually, unrefined

18
Q

whats expeller pressing

A

squeezing at very high pressures

19
Q

how do chemical solvents work

A

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

20
Q

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

A

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)

21
Q

describe the smoke point, aroma and flavor of refined oils

A

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

22
Q

whats removed from refined oils

A

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

23
Q

why do some oils partially crystalize when stored in the fridge

A

because some fatty acids have higher melting points

24
Q

what does partially crtsalzing create

A

cloudiness (still perfectly edible and reversible
at warmer temps)

25
whats winterization the removal of
removal of high-melting point triglycerides to prevent cloudiness at cold temps
26
what are fat mimetics
mimic sensory and/or physical properties
27
what are fat mimetic based from
carb- or protein-based *Cannot replace fat on one-to-one basis
28
what do carb-based fat replacers bind
water, swell, mimic texture, mouthfeel, and opacity fat
29
what are protein-based fat replacers broken into
microscopic particles that mimic mouthfeel and texture of fat
30
Olestra (Olean®) is a lipid-based fat replacer that is so big it cannot be digested. what is it made of
glycerol portion of triglyceride is replaced with sucrose which can bind 6,7, or 8 fatty acids
31
what are the two types of rancidity
hydrolytic and oxidative
32
what does water break down in hydrolytic ranicty
large fat molecules into smaller ones
33
what does the the double bond of unsaturated fatty acid reacting with oxygen in oxidative rancidity result in
two or more shorter molecules
34
when does hydro rancidity occur
if food is not rid of surface moisture, or from water found on frozen food to be fried
35
what is hydro rancidity catalyzed by
lipases and heat
36
when does oxidative randcity occur
when food is exposed to oxygen in the air
37
what increases suspectidty to randicidty in oxidative
Higher degree of unsaturation
38
whats the first step of oxidative rancidity
Initiation: formation of free radical
39
what occurs during the second step
Propagation: free-radical chain reactions
40
what occurs during the third step
Termination: formation of non-radical products