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WorksheetsFN43 - 3.02 Lipids
Total questions: 20
Worksheet time: 10mins
Which function of lipids is a result of the marbling of fat through muscle tissue in meat?
Aeration and tenderizing
Flavor and tenderizing
Foaming action and heat medium
Texturizing and stability
Which ingredient interferes with gluten formation?
lipids
salt
starches
water
Aerating batter to cause a baked good to rise would be a function of which ingredient?
butter
sugar
flour
extracts
Which characteristic is found in lipids and not carbohydrates?
carbon atoms
saturation point
solidification point
polarity
Which process will interfere with gluten formation?
adding water
cutting in butter
letting dough set
vigorous mixing
Which type of lipid is most likely to cause rancidity during processing and storage?
animal-based fats
glycerol-based fats
saturated fats
vegetable oils
Which is a function of lipids?
crystallization
heat transfer
provides structure
thickening agent
Which ingredient will cause fat to stabilize during processing?
aerated butter
egg yolk
fortified milk
water
Various freezing points of the different fatty acids in lipids:
cause different types to melt at the same temperature
cause different types all to smoke at the same temperature
cause them to provide structure to foods
cause them to solidify rather than freeze
Creaming butter and sugar is an example of:
aerating batter
denaturing protein
retrograding gluten
syneresis
Which lipid will create the best aeration of a batter during mixing?
butter
corn oil
margarine
soybean oil
The tender, flaky texture of a piecrust is a result of which type of fat?
Hydrogenated shortening
Liquid margarine
Melted butter
Vegetable oil
What do carbohydrates and lipids have in common?
They are insoluble in water
They contain carbon, hydrogen, and oxygen
They do not provide structure to foods
They are simple molecules
Which is a disadvantage of using fat instead of water as a heat medium?
Crispy exterior of the final product
Flavors developed by frying
Flavor transfer to the heat medium
Oils possibly catching fire
Which oil has the lowest SMOKE point (point at which oil begins to smoke)?
safflower
corn
olive oil
shortening
Which oil has the highest SMOKE point (point at which oil begins to smoke)?
safflower
corn
olive oil
shortening
Which type of fat traps air and increases volume?
olive oil
butter
safflower oil
soybean oil
Which lipid creates a cookie that is soft, smooth, and has a good flavor?
shortening
butter
vegetable oil
margarine
What causes certain lipids to deteriorate and become rancid?
heat
water (H2O)
oxygen
freezing
Sterols are found in which type of lipid?
plant based
water infused
polyunsaturated
animal based
