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Nutrition Application > Fats and Oils > Flashcards

Fats and Oils Flashcards

1
Q

A liquid dispersed in another liquid with which it is usually immiscible

A

emulsions

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2
Q

Types of emulsions:

A

Oil‐in‐water
- Mayo, salad dressing, cheese sauce, gravy

Water‐in‐oil
- Butter, margarines

Naturally occurring
- Milk, cream, egg yolks

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3
Q

emulsion stability types

A

temporary
semi-permanent
permanent

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4
Q

temporary emulsion example

A

salad dressing (oil and water separate)

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5
Q

semi permanent emulsion

A

need the addition of stabilizers

yogurts
French dressing

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6
Q

permanent emulsions

A

very stable and viscous

mayo

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7
Q

________ act as a bridge between oil and water and are _______

A

emulsifiers
hydrophilic and hydrophobic

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8
Q

examples of emulsifiers

A

egg yolks
mono-di-glycerides
starches
soy and milk protein
vegetable gum (guar gum)
spices/herbs
gelatin
gluten

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9
Q

breaking the emulsions can occur from
__________
_________
_______
_________

A

extreme temperatures
add too much in the dispersion phase
agitation
long periods of storage

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10
Q

two stages of emulsion breaking

A

flocculation (reversible)

Coalescence (irreversible)

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11
Q

The temperature at which a compound changes from a solid to liquid state

A

melting point

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12
Q

four determinants of melting point

A

degree of saturation
length of carbon chain
CIS-trans configuration
crystalline structure

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13
Q

how does degree of saturation impact melting point

A

solidify at room temperature

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14
Q

How does length of carbon chain impact melting point

A

shorter = lower melting point

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15
Q

How does CIS-trans configuration impact melting point

A

more trans double bonds = higher melting point

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16
Q

How does crystalline structure impact melting point

A

larger fat crystals = higher melting point

Ex: melt in your mouth, not your hand

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17
Q

Plasticity determines the _______
The ____ unsaturated the fat, the _____ plasticity
____________ plays a role in the plasticity

A

spreadability
more
more
Temperature

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18
Q

fats are ______ in water.

Fats will dissolve in _________ such as _____________

A

insoluble

organic compounds
- benzene
- chloroform
- ether

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19
Q

The ability to tenderize baked goods

measured with _______ which ______

A

shortening power

shortometer
- measures the amount of weight needed to break a baked good

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20
Q

when you cut _____ into _____ it prevents the formation of gluten

A

fat
flour

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21
Q

Fat contributes _____ which can be difficult to duplicate in fat-free or reduced-fat products

Fat provides positive influence on tenderness, volume, structure, and freshness

Tenderizing effects makes foods feel more _______ in the mouth
Foods are more appealing by _______ that fat provides

A

flavor

moist
pigments

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22
Q

fat indcuces a sense of ______
fat ____________

A

fullness / satiety

delay emptying of the stomach contents

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23
Q

types of fat

A

butter
margarine
shortening
oils
lard
cocoa butter

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24
Q

Undisturbed, un‐homogenized milk will separate into its watery and fatty portions. The cream that floats to the top is used to make _______

A

butter

25
Q

USDA Defines Butter as:
_______ Milk fat
_____ Water
_____ Solids

A

80%
16%
4%

26
Q

some types of butter

A

sweet cream
whipped
compound
powdered
clarified
brown or black
european style

27
Q

when butter is made the phospholipid surrounds the _____ in milk.
Add _____ to break membrane. Results in liquid and fat globules.
the fat globules are ______ to make butter

A

fat
agitation
churned

28
Q

USDA grades for butter

A

AA
A
B

29
Q

Margarine is ________ spreads

Standard stick margarine must contain:
____ fat
____ water
___ milk solids

Regular margarine contains _________ calories as regular butter

A

Vegetable Oil

80%
16%
4%

the same amount of

30
Q

Margarines may also contain ______________,
emulsifiers,
monoglycerides and diglycerides,
preservatives,
Vitamins _______,
Flavorings and _________

A

cultured skim milk
A & D
Food Coloring

31
Q

Types of margarines include:

A

whipped
light blends
diet or reduced calorie
imitation margarine and plant stanol/sterol_fortified

32
Q

shortening is ________ that have been _________ to make them more solid and pliable

A

Plant oils
hydrogenated

33
Q

Varieties of shortening include:

A

Solid
Liquid
all-purpose
cake or icing

34
Q

_______ is a major source of hydrogenated shortening

Many shortenings are__________

A

Soybean oil

superglycerinated

35
Q

Oils are derived from plants, primarily the ______ of:

A

seeds

Soybeans
Corn
Cottonseed
Rapeseed
Sunflower
Safflower

36
Q

OILS Vary dramatically in their color, texture and flavor depending on the source and ________

___________ differs per oil

A

method of extraction
Smoke point

37
Q

Extraction is when the oil is removed from the plant source by either: ____________________

__________ produces a neutral, low‐aroma, bland‐flavored oil

A

cold‐pressing, expeller‐ pressing, or chemical solvents

Refining

38
Q

six types of Olive Oil

A

Extra Virgin Olive Oil (EVOO)
Virgin Olive Oil
Refined Olive Oil (aka Lampante Oil)
Refined Olive Pomace Oil
Olive Oil
Olive Pomace Oil

39
Q

Extra Virgin Olive Oil (EVOO)

EVOO is the most desirable. It is like fresh pressed juice. Fresh / pulled off the plant and pressed

EVOO must have acidity ______, no chemicals or heat – JUST _________MEANS to get the oil out ~~ _________, FREE of taste defects

A

<0.8%
MECHANICAL
cold pressed

40
Q

Virgin Olive Oil may have had olives with ______ harvesting ….. Lower in quality than evoo, acidity ________ … may have a sensory defect

A

poor
0.8-2.0%

41
Q

Refined = olives may have ________ prior to harvest, may have been _________, attacked by ______; such low quality that oil produced from them cannot be used for ______________. Must be further refined in order to become edible….. Once refined = _________

A

fallen to ground
moldy or fermented
pests
human consumption
refined OO

42
Q

The refined OO is a blend of refined olive oil (from______ oil)with either _____________ to improve its flavor

There is also a blend of refined olive _______ with either _______________ to improve its flavor.

A

lampante
extra virgin olive oil or virgin olive oil

pomace oil
extra virgin olive oil or virgin olive oil

43
Q

olive pomace oil – commonly used in ________ for _______ or mixing with _________ for _____________

A

restaurants for frying
canola oil
dressing or a canning preservative

44
Q

Most consumers believe “Light” or “Extra Light” olive oil contains fewer calories than extra virgin olive oil (not true).

In fact,light or extra light oils are made up of ______ refined or pomace oil, and blended with only ______ extra virgin olive oil to give them some color and flavor.

So, contrary to popular belief, the caloric intake is _______ but the health benefits are far ___________ in extra virgin olive oil than they are in the nutrient-stripped “Light” or “Extra Light” olive oils.

A

95%
5%

the same
more plentiful

45
Q

attributes of extra olive oil

A

Fruitiness

Bitterness

Pungency

46
Q

Fruitiness

Using the ______ as the sensory medium it can be described as ___________________. Some common good attributes may be green apple, herbaceous, nutty, ripe banana or buttery.

A

nose
green, medium or ripe fruit

47
Q

Bitterness- The sensation is apparent on the_________ soon after tasting. Bitter does not mean bad, it merely defines the profile of the oil.

A

tongue

48
Q

Pungency- The sensation that is apparent on the __________after swallowing the oil. It will give the sensation of _______ in the case of a strong pungent attribute

A

back of the throat
hot peppers

49
Q

Animal fats include _______, ________, and _________

A

Lard
Tallow
Suet

50
Q

Lard is the fat from _______-

A

swine

51
Q

Tallow is the animal fat from ______ or ______

A

beef cattle
sheep

52
Q

suet is solid fat from _____ and _____ of ______ and _____

A

kidneys and loin
beef and sheep

53
Q

Lard/Tallow/Suet

Cannot be used for their ________ power in foods without being _________

___________ are often added to increase shelf life

A

shortening
melted down
Antioxidants

54
Q

Cocoa Butter

Originates from the seeds of the ______________

Melting Point is ____________ making it perfect for the “melt in your mouth” sensation

Also used for ______________

A

Theobroma cacao tree

just below body temp

soaps and cosmetics

55
Q

Food Prep

Primarily used for _______ and as a ____________
Vegetable oils with a __________ are most frequently used for deep frying

A

frying
shortening agent
high smoke point

56
Q

don’t ever use ______ for deep frying

A

olive oil

57
Q

Smoke point is the temperature that ___________
A chemical breakdown causing _______________ to form
Blue/gray smoke will appear

___________ is the temperature at which tiny wisps of fire streak to the surface of a heated substance

A

fat will smoke
free fatty acids and acrolein

Flash point

58
Q

Storage of Fats

Butter and Margarine are best _____________

Shortening and most oils are stores at ____________ and ____________

Olive oil has a shorter shelf life and should be___________
Monounsaturated fats keep for ______

__________ storage life depends on its stability and if it is prone to rancidity

A

in the refrigerator

room temp, tightly covered

refrigerated shortly after opening
~1 year

Frying fats

59
Q
A

Nutrition Application (15 decks)

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