Review Fats

Properties of a fat result from ____.

• a. Chain length
• b. Degree of saturation
• c. Both of the above
• d. None of the above

The more _____ a fatty acid contains, the higher its melting point.

• a. Sulfur
• b. Oxygen
• c. Nitrogen
• d. carbon

Which of the following foods MOST likely owes its qualities to fats?

• a. a light, moist chocolate cake
• b. a satisfying serving of pasta with zesty tomato sauce
• c. a crisp, crunchy carrot
• d. a hearty bowl of bean soup

Which of the following statements is NOT true of fats in frying?

• a. Frying and oxidation have a similar effect on fats.
• b. Fat’s high carbon content makes it an efficient conductor of heat.
• c. A fat gives best results when it reaches its smoke point
• d. Due to its molecular structure, burning fat is not extinguished by water.

Tags

NGSS.HS-PS3-4

Rancidity is ______.

• a. caused by oxidation of fats
• a form of food spoilage
• more likely to occur in unsaturated fats
• d. All of these are correct

Why is fat valuable as a heat medium?

• a. It gets hotter than water
• b. It is not absorbed by food cooked in it.
• c. It provides a healthy way to keep foods crisp
• d. All of the above

Tags

NGSS.HS-PS3-4

Why is shortening often recommended for a flakier pie crust?

• a. The mixture is easier to roll and has a higher melting point.
• b. It is a marketing scheme.
• c. Shortening is healthier because it has hydrogenated oils.
• d. Butter is all saturated fats.

What is hydrogenation of fats?

• a. chemically changing unsaturated fats to saturated fats
• b. chemically changing saturated fats to unsaturated fats?
• c. adding water
• d. none of the above

Tags

NGSS.HS-PS1-5

Fats are hydrogenated in order to ___.

• a. change the taste
• b. change the texture
• c. increase shelf-life
• d. b and c

The qualities of the different fats used are due to ____.

• a. the color of the fat
• b. the mixture of triglycerides that make up the fat
• c. how much is used
• d. the temperature of the fat