Unit 3- Topic 3 Fat

Fats are composed of fatty acids & glycerol.

• True

• False

Which of the following is not a classification of a fatty acid?

• Monounsaturated

• Polyunsaturated

• Poly saccharide

• 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 & 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 with no carbon atoms.

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

• A fatty acid with more than one double bond.

• A fatty acid with one double bond.

Each food can only contain one type of fat (e.g. saturated or unsaturated).

• True

• False

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.

We should be trying to consume more Trans fats?

• True

• False

What is the term used for when fats spoil?

• Shortening

• Plasticity

• Aeration

• Rancidity