FN43 - 3.02 Lipids

Front

Which function of lipids is a result of the marbling of fat through muscle tissue in meat?

Back

Flavor and tenderizing

Front

Which ingredient interferes with gluten formation?

Back

lipids

Front

Aerating batter to cause a baked good to rise would be a function of which ingredient? Options: butter, sugar, flour, extracts

Back

butter

Front

Which characteristic is found in lipids and not carbohydrates? Options: carbon atoms, saturation point, solidification point, polarity

Back

solidification point

Front

Which process will interfere with gluten formation? Options: adding water, cutting in butter, letting dough set, vigorous mixing

Back

cutting in butter

Front

Which type of lipid is most likely to cause rancidity during processing and storage? Options: animal-based fats, glycerol-based fats, saturated fats, vegetable oils

Back

vegetable oils

Front

Which is a function of lipids?

Back

heat transfer

Front

Which ingredient will cause fat to stabilize during processing? Options: aerated butter, egg yolk, fortified milk, water

Back

egg yolk

Front

Various freezing points of the different fatty acids in lipids:

Back

cause them to solidify rather than freeze

Front

Creaming butter and sugar is an example of:

Back

aerating batter