Chapter 22 Fats and Oils

A fat replacer that optimizes fat functionality so that less fat is required is a a. fat extender. b. fat substitute. c. fat mimetic. d. Fat analog.

a

All of the following fats are suitable for making pastry, except a. Crisco® b. lard c. olive oil d. shortening

c

Peppery notes or flavors tasted in olive oils are usually an indication of ________. a. oil that has been centrifuged b. a high presence of monounsaturated fats c. antioxidants d. flavor defects caused by oxidation

c

Which is not a quality associated with a high-quality olive oil? a. Oil from olive is extracted mechanically. b. The oil is slightly more acidic. c. The oil has a lower proportion of free fatty acids. d. The oil is more flavorful and more expensive.

c

Which of the following emulsions is a permanent emulsion? a. Oil and vinegar salad dressing b. French salad dressing c. Mayonnaise d. Italian salad dressing

c

Which vitamin is an antioxidant that is found naturally in many vegetable oils? a. Vitamin A b. Vitamin D c. Vitamin E d. Vitamin K

c

Why is margarine not recommended for frying? a. Because it has a low fire point b. Because it has a high flash point c. Because it has a low smoke point d. Because it will not hydrogenate

c

For which of the following dishes would it be best to choose a refined olive oil or vegetable oil instead of extra-virgin olive oil? a. Fresh tomato salsa b. Green beans roasted at 450˚F c. Peppers sautéed in a skillet d. A garlic-herb mixture for bread

b

How does the fat content in ice cream affect the mouthfeel? a. The lower the fat content, the smoother and creamier the mouthfeel b. The higher the fat content, the smoother and creamier the mouthfeel c. The fat content of ice cream does not affect the mouthfeel d. The higher the fat content, the grittier and more grainy the mouthfeel

b

If your deep-fried food is too greasy, what is the potential cause? a. There was defective equipment. b. You were frying at too low of a temperature. c. You have used an inferior fat. d. There was insufficient filtering of the fat.

b

What type of oil is the leading choice in food-service operations for frying potato chips and for producing baked goods and snacks? a. Olive oil b. Cottonseed oil c. Canola oil d. Coconut oil

b

Failure to thrive in children and eczema in both children and adults may occur with prolonged, inadequate _____ intake. a. essential fatty acid b. hydrogenated and trans fatty acid c. polyunsaturated and monounsaturated fatty acid d. saturated fatty acid

a

To tenderize the texture of baked products by impeding gluten development is also called a. shortening. b. winterizing. c. emulsifying. d. refining.

a

If you wanted to make one pound (4 sticks) of butter, how much milk would you need to start with? a. 5 cups (1 ¼ quarts) b. 10 cups (2 ½ quarts) c. 20 cups (5 quarts) d. 40 cups (10 quarts)

d

If you wanted to select a refined cooking oil that featured monounsaturated fatty acids as the predominant fatty acid in the oil, which of the following should you select? a. Soybean oil b. Corn oil c. Grape seed oil d. Peanut oil

d

What two fruits are high in fat and can be used to generate oil? a. Safflower and corn b. Walnuts and almonds c. Olive and pomegranate d. Coconut and avocado

d

What two types of commonly used oils are very resistant to flavor reversion? a. Olive and peanut oil b. Coconut and palm kernel oil c. Canola and vegetable oil d. Cottonseed and corn oil

d

What type of emulsion is found in foods such as butter and margarine? a. Oil-in-water b. Oil-in-oil c. Water-in-water d. Water-in-oil

d