Lab report Fats meatballs

Properties of a fat result from ____.

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

The amount of fat in meat is important for ____.

• A. Taste
• B. Texture
• C. Color
• D. both A and B

Tags

CCSS.RI.11-12.3

CCSS.RI.11-12.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

CCSS.RI.8.3

The fats in meat are solid because they are mostly ____.

• a. saturated fatty acids
• b. unsaturated fatty acids
• c. polyunsaturated acids
• D. all of the above

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

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

The fats we use in our foods ( such as butter or oil) are usually

• fatty acids
• phospholipids
• sterols
• triglycerides

Butter, solid at room temperature is mostly ____.

• saturated fats
• unsaturated fats
• polyunsaturuated fats
• hydrogenated oils

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

Rancidity is ______.

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