FOS2001 Exam 3 - Questions With Tailored Solutions
What type of fat comes from animals Right Ans - ter but
Plant seed fat examples Right Ans - sunflower, safflower, sesame, corn,
olive
functions of fats in food Right Ans - 1. heat transfer (panning, frying)
2. shortening
3. emulsions
4. plasticity
5. flavor, texture, appearance, satiety
shortening Right Ans - inhibits develpment of gluten
what does plasticity determine Right Ans - how spreadable it is
emulsion Right Ans - liquid dispersed in another liquid with which its
usually i8mmiscble
how does emulsiona ffect the mixture Right Ans - stabilizes it
types of emulsion Right Ans - 1. oil in water
2. water in oil
3 components in any emulsion Right Ans - 1. dispersd (discontinuous)
phase
2. dispersion medium
3. emulsifier
dispersed (discontinuous) phase Right Ans - droplets
dispersion medium (continuous phase) Right Ans - water in the oil-in-
water
are emulsifiers hydrophobic or hydrophilic Right Ans - both (hydrophobic
ends point away from water)
,what determines the melting point of fats Right Ans - 1. length of fatty acid
chain
2. degree over saturation
3. cis/trans figuration
4. crystalline structure
how does length of fatty acid chain affect melting point of fats Right Ans -
longer chain is higher melting point
how does degree of saturation affect melting point of fats Right Ans - if it's
more saturated it's higher melting point
how does cis/trans configuration affect melting point Right Ans - trans
fatty acids lead to higher melting point
types of crystalline structure Right Ans - alpha (lowest), beta prime, beta
(highest)
how does crystalline structure affect melting point Right Ans - the larger
the crystal the higher the melting point
what crystalline structure is ideal for food prep Right Ans - beta prime
steps of oil production Right Ans - 1. extraction
2. refining
types of oil extraction Right Ans - 1. cold pressing
2. expeller pressing
3. chemical solvents
cold pressing Right Ans - mechanical pressing
example of cold pressing Right Ans - virgin olive oil
expeller pressing Right Ans - pressing at very high pressure
chemical solvents in extraction Right Ans - most used for commercial oils
refining Right Ans - removing impurities and volatile compounds
, what increases shelf life of oils Right Ans - refining
what removes the aroma from oils Right Ans - refining
oils with saturated fats Right Ans - have a longer shelf life
what are more saturated oils Right Ans - tropical oils (coconut, palm)
hydrogenation Right Ans - process of adding hydrogen atoms to the double
bonds in unsaturated fatty acids
what makes vegetable oils more solid Right Ans - hydrogenation
how does hydrogenation affect fats Right Ans - creates more trans than cis
fats
partially hydrogenated oil (PHO) Right Ans - removed from POA's
how to reduce fat consumption Right Ans - 1. choose healthier fats
2. choose less fat-dependent cooking methods
3. modify recipes
what fats should you consume Right Ans - unsaturated (avoid saturated)
how does fat concentration affect tenderness Right Ans - the higher the fat,
the more tender it is
surfacant Right Ans - surface-active agent that reduces liquid's surface
tension to increase wetting and blending ability
how do emulsifiers work Right Ans - draw water and oil phases that were
once separated together using hydrophobic and hydrophilic ends
what do emulsifiers best form bonds with Right Ans - other eulsifiers
stability Right Ans - emulsion's capacity to resist separation when
subjected to gravity, extreme temps, etc.
What type of fat comes from animals Right Ans - ter but
Plant seed fat examples Right Ans - sunflower, safflower, sesame, corn,
olive
functions of fats in food Right Ans - 1. heat transfer (panning, frying)
2. shortening
3. emulsions
4. plasticity
5. flavor, texture, appearance, satiety
shortening Right Ans - inhibits develpment of gluten
what does plasticity determine Right Ans - how spreadable it is
emulsion Right Ans - liquid dispersed in another liquid with which its
usually i8mmiscble
how does emulsiona ffect the mixture Right Ans - stabilizes it
types of emulsion Right Ans - 1. oil in water
2. water in oil
3 components in any emulsion Right Ans - 1. dispersd (discontinuous)
phase
2. dispersion medium
3. emulsifier
dispersed (discontinuous) phase Right Ans - droplets
dispersion medium (continuous phase) Right Ans - water in the oil-in-
water
are emulsifiers hydrophobic or hydrophilic Right Ans - both (hydrophobic
ends point away from water)
,what determines the melting point of fats Right Ans - 1. length of fatty acid
chain
2. degree over saturation
3. cis/trans figuration
4. crystalline structure
how does length of fatty acid chain affect melting point of fats Right Ans -
longer chain is higher melting point
how does degree of saturation affect melting point of fats Right Ans - if it's
more saturated it's higher melting point
how does cis/trans configuration affect melting point Right Ans - trans
fatty acids lead to higher melting point
types of crystalline structure Right Ans - alpha (lowest), beta prime, beta
(highest)
how does crystalline structure affect melting point Right Ans - the larger
the crystal the higher the melting point
what crystalline structure is ideal for food prep Right Ans - beta prime
steps of oil production Right Ans - 1. extraction
2. refining
types of oil extraction Right Ans - 1. cold pressing
2. expeller pressing
3. chemical solvents
cold pressing Right Ans - mechanical pressing
example of cold pressing Right Ans - virgin olive oil
expeller pressing Right Ans - pressing at very high pressure
chemical solvents in extraction Right Ans - most used for commercial oils
refining Right Ans - removing impurities and volatile compounds
, what increases shelf life of oils Right Ans - refining
what removes the aroma from oils Right Ans - refining
oils with saturated fats Right Ans - have a longer shelf life
what are more saturated oils Right Ans - tropical oils (coconut, palm)
hydrogenation Right Ans - process of adding hydrogen atoms to the double
bonds in unsaturated fatty acids
what makes vegetable oils more solid Right Ans - hydrogenation
how does hydrogenation affect fats Right Ans - creates more trans than cis
fats
partially hydrogenated oil (PHO) Right Ans - removed from POA's
how to reduce fat consumption Right Ans - 1. choose healthier fats
2. choose less fat-dependent cooking methods
3. modify recipes
what fats should you consume Right Ans - unsaturated (avoid saturated)
how does fat concentration affect tenderness Right Ans - the higher the fat,
the more tender it is
surfacant Right Ans - surface-active agent that reduces liquid's surface
tension to increase wetting and blending ability
how do emulsifiers work Right Ans - draw water and oil phases that were
once separated together using hydrophobic and hydrophilic ends
what do emulsifiers best form bonds with Right Ans - other eulsifiers
stability Right Ans - emulsion's capacity to resist separation when
subjected to gravity, extreme temps, etc.
