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WorksheetsFood Science Ch 10 Lipids
Total questions: 30
Worksheet time: 15mins
Match the fat source to the type of fat it provides -
BUTTER
monounsaturated fat
polyunsaturated fat
saturated fat
Match the fat source to the type of fat it provides -
CANOLA OIL
monounsaturated fat
polyunsaturated fat
saturated fat
Match the fat source to the type of fat it provides -
SAFFLOWER OIL
monounsaturated fat
polyunsaturated fat
saturated fat
Match the fat source to the type of fat it provides -
COCONUT OIL
monounsaturated fat
polyunsaturated fat
saturated fat
Match the fat source to the type of fat it provides -
MARGARINE
monounsaturated fat
polyunsaturated fat
saturated fat
Match the fat source to the type of fat it provides -
OLIVE OIL
monounsaturated fat
polyunsaturated fat
saturated fat
Match the fat source to the type of fat it provides -
SUNFLOWER OIL
monounsaturated fat
polyunsaturated fat
saturated fat
Match the fat source to the type of fat it provides -
CORN OIL
monounsaturated fat
polyunsaturated fat
saturated fat
Lipids are made of fatty acids and glycerides. All fatty acids contain a _____.
carboxyl group
water molecule
hydroxyl group
What is the solidification point of fat?
The same as its melting point.
The point at which all lipids in a mixture are in a solid state.
An example of latent heat.
The essential fatty acids are _____.
linoleic and oleic
oleic and stearic
linoleic and linolenic
If a fat is liquid at room temperature, it _____.
has been hydrogenated
is probably from an animal source
is unsaturated
The hydrogenation process is used commercially to _____.
change liquid oil to shortening
change saturated fats into unsaturated ones
change unhealthy fats into a nonfat food product
Which is an example of a food product tenderized by fat?
Candy.
Cheese.
Pie crust.
Why is fat valuable as a heat medium?
A. It gets hotter than water.
It provides a healthy way to keep foods crisp.
It is not absorbed by the food cooked in it.
Research indicates that _____ help lower triglyceride levels in the blood and slow the growth of plaque in the arteries.
low-density lipoproteins
omega-3 fatty acids
linoleic acids
Fats _____.
are the primary source of energy
provide the same amount of kilocalories per gram as carbohydrates
add to palatability
What do lipids contribute to foods?
Flavor.
Satiety.
Tenderness.
All the above
Which statement is not true?
Cholesterol is found only in animal products
Saturated fats are found only in animal products.
Water is denser than fat.
What additives help prevent rancidity?
Antioxidants.
Emulsifiers.
Tenderizers.
Which of the following is not a role of fat in the body?
Protective cushion for major organs.
A transport for mineral ions.
Longer feeling of fullness.
Which of the following is a hydrogenated product?
Butter.
Corn oil.
Vegetable shortening.
Rancidity is _____.
caused by oxidation of fats
a form of food spoilage
more likely in unsaturated fats
All of the above.
Most lipids found in foods and the body have THREE basic parts.
True
False
TRIGLYCERIDES are made from a glycerol molecule and three fatty acids.
True
False
LIPIDS are important because of their ability to dissolve in water
True
False
STEROLS include vitamin D, cholesterol, and steroids.
True
False
Monounsaturated fatty acids have one SINGLE bond in the carbon chain.
True
False
Hydrogenation is the process of bubbling OXYGEN through an oil in the presence of a nickel catalyst.
True
False
OLEIC-LINOLEIC acids are the most saturated of the oils found in plants.
True
False
