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BASIC FOODS 1 & 2 > FATS AND OILS > Flashcards

FATS AND OILS Flashcards

1
Q

Fat that is liquid at normal temperature is
called

A

OIL

FAT - solid or semi solid

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2
Q

Glycerol esters of free fatty acids wherein all 3
carbons in the glycerol backbone are attached to a fatty acid.

A

Tryglycerides

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3
Q

A combination of a
lipid and a phosphate group. -

are molecules with
hydrophilic phosphate heads and hydrophobic lipid tails.

A

Phospolipids

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4
Q

When bonded together via ester bond with another lipid forms the macromolecule Fat.

A

Fatty acid

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5
Q

TRIGLYCERIDE =

A

Glycerol + 3 fatty acid

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5
Q

Long-chain Fatty Acid Length

A

12-24 carbons

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6
Q

Medium-chain Fatty Acid Length

A

6 - 10 carbons

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7
Q

Short-chain Fatty Acid Length

A

< 6 carbons

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8
Q

carries the maximum
hydrogen atoms and has no double bonds

A

Saturated Fatty Acid

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9
Q

The proportion of fat in crystalline form to the suspending oil is expressed.

A

Solid fat index

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10
Q

Strengthens Bones, Calcium Absorption, Immune System

A

Fat Soluble Vit. D

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10
Q

Immune System, Flushes Toxins

A

Fat Soluble Vit. E

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11
Q

Blood clotting, bone health

A

Fat SolubleVit. K

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11
Q

The process of fat crystallization depending of molecular species found in
fat.

A

Polymorphism

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12
Q

Ability of fat to be molded or pressed into various shape.

A

Plasticity

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13
Q

Temperature in which a solid fat is changed to liquid.

A

Melting Point

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14
Q

Temperature range when a liquid fat is changed to solid.

A

solidification temperature

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15
Q

Natural fats are insoluble in water while slightly soluble in lower alcohols and
readily soluble in non-polar solvent such as chloroform.

A

Solubility

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16
Q

Ability of oil to float in water
because of its lightness.

A

Density/Specific Gravity

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17
Q

Vision, Reproduction, Bone Health, Immune System, Skin

A

Fat Soluble Vit. A

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18
Q

Measure of the ability of a substance to bend light as it passes through it.

A

Refractive Index

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19
Q

Ability to bridge water and oil and useful in emulsification.

A

Surfactant properties

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20
Q

Ability to withstand heat without undergoing deterioration

A

Thermal Stability

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21
Q

Temperature at which fat deteriorates to produce bluish smoke

A

Smoke point

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22
Q

Breaking of the ester linkage between glycerol molecules and fatty acids resulting in the release of free fatty acids

A

Hydrolosis

23
Q

Chemical properties Ester Linkage Reaction

A

Hydrolosis
Saponification
Interesterification
Rearrangement
Acetylation

24
Q

Formation of soap with the free fatty acid

A

saponification

25
Q

Transfer of fatty acid from the glycerol to another alcohol

A

INTERESTERIFICATION

26
Q

A variety of fatty acid molecules is desired to increase plasticity

A

Rearrangement

27
Q

are those that are visually distinctive such as butter, beef tallow, coconut oil etc

A

Visible fats

28
Q

Involves the replacement of a fatty acid by acetate

A

Acetylation

29
Q

are those that are indistinguishable unless separated by chemical means such as avocado, egg yolk and lean meat

A

Invisible fats

29
Q

Plant oils

A
  1. Coconut oil
  2. Palm kernel oil 3. Palm oil
  3. Soy bean oil
  4. Rice bran oil
  5. Cottonseed oil
  6. Olive oil
  7. Peanut oil
  8. Safflower oil
  9. Sesame oil
  10. Rapeseed oil 12. Canola oil
  11. Cocoa butter Combination o
29
Q

Animal Fats

A

butter
lard
beef tallow
fish oil
fish liver oils
chicken fat

30
Q

Fats and Oils Market Forms

A

Butter
Margarine
Lard
Nuts Fats
Peanut Butter
Coconut Oil
Rice Bran Oil
Olive Oil

31
Q
  • Must contain 80% pure fat;
  • A good source of Vitamin A
  • came from the fatty substances from full cream milk, churned then pressed to squeeze out water.
A

Butter

32
Q
  • The rendered fat of the hog;
  • One of the oldest of house fat but remained as the least standardized
A

Lard

32
Q

Have the same properties to butter and which contain any edible oils or fats other than milk;
- It is the most acceptable alternate for butter as spread on for seasoning and making cakes and sauces

A

Margarine

33
Q

Introduced to diet through rich fatty food;

  • Used as component part of prepared dish such as nut loaf, nut bread or fruit nut
  • Conserved as garnishes for salads and desserts and accompaniment to the meal
A

Nuts Fat

34
Q

Most important source of lauric acid oil which is a product of the coconut milk;

  • Commonly used in a variety of vegetable dishes and desserts.
A

Coconut Oil

35
Q
  • The most popular in various nut butters;
  • Rich in fat, high in protein and a good source of thiamine and niacin as well as riboflavin and Vitamin A
A

Peanut Butter

36
Q

Consists of the outer layer of the brown or de-husked rice grain

  • Contains 10-20% oil and 10-13% protein.
A

Rice Bran Oil

37
Q

Comes from Olive fruits and has distinctive flavor that imparts to food

A

Olive Oil

38
Q

are defined as mixtures of at least two immiscible liquids commonly oil and water.

A

Emulsion

39
Q

Fat-based substitutes

A

Sucrose fatty acid polyeste

Sucrose fatty acid esters

40
Q

Fat replacers

A

fat based substitutes

protein- based fat replacers

carbohydrate-based fat replacers

41
Q

is a general term for the flavor problems that develop in fat-containing foods

A

Rancidity

42
Q

formation of fatty acids and soaps and is caused by either reaction of lipid and water

A

Hydrolytic rancidity

43
Q

results from more complex lipid oxidation processes

A

Oxidative rancidity

44
Q

WHAT ARE THE DIFFERENT USES OF FATS AND OIL?

A

1 . Add flavor and nutritive value;
2. Prevent particles of food from sticking to one another or the pan;
3. Serve as a cooking medium to fry foods;
4. Enhance flour mixture by imparting shortened quality to batters and doughs;
5. In cakes, it holds ai incorporated during the beating of the mixture;
6. Serve as chief ingredient in the preparation of foods which form emulsions.

45
Q

the process of extracting fats and oils from animal tissue

A

Rendering

46
Q

The process of adding hydrogen to unsaturated fats to convert them to solid fat

A

Hydrogenation

47
Q

The removal of fatty acids in some crude oils and fats that caused undesirable quality with the addition of alkali to form a water and oil emulsion.

A

Refining

48
Q

some vegetable oils are cooled to 7 degree Celsius and then filtered to remove crystals that has been formed at this reduced temperature.

  • The product, an oil, can remain clear even at refrigerated temperature because fatty acids with the highest melting points have been removed.
A

Winterizing

49
Q

one double bond fatty acid

A

Monounsaturated Fatty Acid (MUFA)

50
Q

two or more duble bond fatty acid

A

Polyunsaturated Fatty Acid (PUFA)

51
Q

Monounsaturated Fatty Acid (MUFA) food sources

A

olive oil and avocado

52
Q

carries the maximum hydrogen atoms and has no double bonds

A

Saturated Fatty Acids

53
Q

PUFA food sources

A

Sunflower oil, Safflower oil, Canola and soybean oils. Flax seeds and walnuts

54
Q

Saturated fatty acid food sources

A

Animal fats, coconut, palm, kernel, peabut oil and cocoa

55
Q

A combination of a lipid and a phosphate group

  • are molecules with hydrophilic phosphate heads and hydrophobic lipid tails.
A

Phospholipids

56
Q
A

BASIC FOODS 1 & 2 (23 decks)

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