Fats, Oils, and Emilsifiers

Question 1

Which type of fats will produce the lightest bakeries?

Answer 1

Fats that have added emulsifiers.

Question 2

At what temperature does fat melt?

Answer 2

Look it up. :)

Question 3

Which type of fats will stay moist longer?

Answer 3

Fats that have added emusifiers.

Question 4

Partially hydrogenation creates what types of fats? Why are they controversial?

Answer 4

Transfats. Have been proven to be the worst fat for your health.

Question 5

True or false: Oil is great at leavening.

Answer 5

False

Question 6

What are two reasons oils are hydrogenated?

Answer 6

To turn oil into a plastic fat and increase the shelve live.

Question 7

Why are oils liquid at room temperature?

Answer 7

They are mostly composed of saturated fats.

Question 8

What is the difference between saturated and unsaturated fats?

Answer 8

Saturated fats have no double carbon bonds (C=C), while unsaturated fats can have more than one double bond.

Question 9

What are the ways to tenderize a bakery?

Answer 9

All of the following ingredients with tenderdize on there own; water, sugar, or fat.

Question 10

What is the difference between regular butter and European butter?

Answer 10

Look it up. :)

Question 11

How many fatty acids do triglycerides have?

Answer 11

Three

Question 12

Explain and understand the hydrogenation of fats.

Answer 12

Free points (4 questions) but you need to know it. :)

Question 13

What is a fatty acid chain composed of?

Answer 13

Carbons and Hydrogen

Question 14

Which is the most stable fat (saturated, monounsaturated, and polyunsaturated?

Answer 14

Saturated

Question 15

How many fatty acids do emulsifiers have?

Answer 15

One and two.

Question 16

Why are plastic fats solid at room temperature?

Answer 16

They are mostly composed of saturated fats.

Question 17

What are two advantages to butter?

Answer 17

Flavor and mouthfeel.

Question 18

What is the fat percentage of shortening?

Answer 18

100%

Question 19

Lists six common emulsifiers added to fats and oils.

Answer 19

See page 222 (common additives to fats and oils).

Question 20

Based on our lecture examples, oils are mostly made from __________.

Answer 20

Soybeans

Question 21

What is the fat percentage in margarine?

Answer 21

80% just like butter.

Question 22

What are three out of several functions of emulsifiers?

Answer 22

Trap air, trap water, coat proteins and starches.

Question 23

Between plastic fats, hard fats, and oils which will tenderize a bakery the most?

Answer 23

Oils