Functional properties of fats

1. True or false? Fats are composed of fatty acids and glycerol.

• True

• False

Which of the following is not an example of a fat?

• Monounsaturated

• Polyunsaturated

• Polysaccharide

• Saturated

Which of the following best describes how a triglyceride is formed?

• Three fatty acids combined with one molecule of glycerol.

• Three fatty acids combined with three molecules of glycerol.

• One fatty acid combined with three molecules of glycerol.

• One fatty acid combined with water and glycerol.

Which of the following best describes a saturated fat?

• A fatty acid that has all the hydrogen atoms it can hold.

• A fatty acid with one double bond.

• A fatty acid with more than one double bond.

• A fatty acid with no carbon atoms.

Which of the following best describes a monounsaturated fat?

• A fatty acid that has all the hydrogen atoms it can hold.

• A fatty acid with one double bond.

• A fatty acid with more than one double bond.

• A fatty acid with no carbon atoms.

Which of the following best describes a polyunsaturated fat?

• A fatty acid that has all the hydrogen atoms it can hold.

• A fatty acid with one double bond.

• A fatty acid with more than one double bond.

• A fatty acid with no carbon atoms.

. Which of the following statements is true?

• Most ‘saturated fats’ are liquid at room temperature.

• Most ‘unsaturated fats’ are solid at room temperature.

• Most ‘unsaturated fats’ are liquid at room temperature.

• Most ‘unsaturated fats’ are from animal origin.

What is the term used for when fats spoil?

• Shortening

• Rancidity

• Plasticity

• Aeration

How do fats help to give biscuits their characteristic crumbly texture?

• They coat the flour particles and prevent them from absorbing water

• They harden and break off of the biscuit

• They react with the sugar to form the crumbly texture

• They hydrate the biscuit to give the crumbly texture

Which of the following best describe the term ‘aeration’?

• When small bubbles of air are incorporated into a mixture to form a stable foam

• Where fat helps separate layers of gluten and starch formed in dough

• When a product retains moisture

• When starch is mixed with liquid and heated