Chapter 10

Question 1

which food contains trans Fat

Answer 1

beef, lamb, dairy product

Question 2

which food contain linoleic acid (omega 6)

Answer 2

vegetables oils (safflower,corn), meat, nuts, seeds

Question 3

which food contain linolenic acid (omega 3)

Answer 3

vegetable oils (canola), eggs, chia seeds, flax seeds, leafy greens, walnuts, soy products

Question 4

which food contain EPA and DHA

Answer 4

fatty fish

Question 5

role of phospholipids

Answer 5

emulsifying agent

Question 6

which food contain phospholipids

Answer 6

mustard, egg yolk, soybean, liver, wheat germ

Question 7

where do we found phytosterols

Answer 7

many plants (fruits, vegetables, seeds, nuts, legumes,cereals)

Question 8

Why industries put waxes on fruits + vegetables (3 reasons)

Answer 8

increase shelf life, prevent moisture loss, protect them during shipping)

Question 9

which fats are recommend for frying (high smokin point + neutral flavor)

Answer 9

peanut, safflower, sunflower, cottonseed, canola,

Question 10

what is refined oils

Answer 10

physically and chemically processed to remove undesirable components from the oil

Question 11

what is the problem with refined oils

Answer 11

some of the nutrients are loss when we take out the impuretes

Question 12

storage of most oils

Answer 12

at room temperatire, away from light, tighlty covered (will be keep longer in the fridge)

Question 13

storage of butter and margarine

Answer 13

refrigerator

Question 14

what is rancidity

Answer 14

chemical deterioration of fat ( fatty acids break down in smaller units) that cause off flavor and rancid odours

Question 15

what accelerate rancidity

Answer 15

heat, light and exposure to oxygen

Question 16

what is hydrolytic rancidity

Answer 16

exposure to water, catalyse by heat and lipase enzyme

Question 17

example of hydrolytic rancidity

Answer 17

butter at room temperature, deep-frying

Question 18

what is oxydative rancidity + more susceptible fat

Answer 18

exposure to oxygen, unsaturated fatty acids

Question 19

first step of oxydative rancidity + what happened

Answer 19

initiation, free radical are formed

Question 20

what triggered the formation of free radical in the first step of oxydative rancidity

Answer 20

metal (Fe, Cu, Ni), heat, light, sugar, food particules in frying oils

Question 21

second step of oxydative rancidity + what it does

Answer 21

propagation, oxygen link with the free radical and formed peroxide free radical

Question 22

when does the progagation (second step) stop

Answer 22

when all of the double bonds have been used

Question 23

last step of oxydative rancidity + what happened

Answer 23

termination, no more hydrogens at double bond to react with oxygen

Question 24

examples of antioxydant

Answer 24

vit C, vit E (found in vegetable oils), beta-carotene, flavonoids,sulfites, BHA, BHT

Question 25

amount of unsaturated fat to consume every day

Answer 25

30-45 ml

Question 26

fats that we have to limit

Answer 26

hard margarine, lard, shortening, butter

Question 27

oil extraction: advantages of chemical (using solvents)

Answer 27

affordable, better yield so highest profit

Question 28

oil extraction- disadvantages of chemical

Answer 28

lost of many nutrients because of the heat, 25 ppm of the solvent rest in the final product, less quality oil

Question 29

oil extraction- advantages of cold-pressed

Answer 29

highest quality of oils, maintin integrity of oil + compunds in it

Question 30

oil extraction- disadvantages cold-pressed

Answer 30

more expensive, lower yield

Question 31

oil extraction- what is expelled-pressed

Answer 31

higher pressure, therefore more heat generated

Question 32

why waxes are unrefined

Answer 32

because can not support a high heat (very sensitive), so remain pure

Question 33

why it is preferable to cook at high temperature with refined oils

Answer 33

because has higher smoking point

Question 34

advantage of interesterification

Answer 34

modify the physical properties of the fatty acids without production of trans fatty acid

Question 35

difference between fractionation + winterization

Answer 35

the goal of the 2 is to cool down the oil and separated the liquid from the solid (different melting point) but the fractionation is very more sophisticated than the winterization (use flitration)

Question 36

functions of fat

Answer 36

emulsifier, satiety, flavors, texture, heat transfer, shortening, nutrients

Question 37

tips for low fat cooking (4)

Answer 37

choice of equipment, of ingredients, of cooking methods and the preparation

Question 38

replacing fat in baking (5)

Answer 38

applesauce, silken tofu, bananas, beans, shredded zucchini

Question 39

type of fatty acid in coconut oil

Answer 39

lauric (C12) (45%), Decanoic (8%) (C10), Caprylic (C8) (7%), Myrisitic (16%) (C14), Palmitic (16%) (C16) monounsaturated : (C18) Oleic (6,5%)

Question 40

how antioxydant prevent oxydation

Answer 40

1. being oxydize themselves 2. donating their hydrogen to FA 3. sequestring the metals (chelating agent)

Question 41

what do hydrogenation

Answer 41

harden vegetable oils (unsaturated fat become semi-solid or solid oil)

Question 42

explains 2 choices of equipment to lower fat

Answer 42

1. non-stick frying pan | 2. parchement paper: eliminate need for greasing

Question 43

explains 2 choices of cooking methods

Answer 43

1. steaming | 2. grilling, baking, or poaching instead of frying

Question 44

explains 5 choices of ingredients methods

Answer 44

1. low-fat versions 2. leans cut of meat 3. healthier versions (unsaturated oils) 4. versions requiring less 5. low-fat replacement

Question 45

explains 2 preparation to lower fat

Answer 45

1. trim the visible fat off the meat | 2. bake pies with only a bottom crust or top crust

Question 46

which food replace applesauce for fat

Answer 46

in place of oil in cakes, cupcakes and some cookie recipe

Question 47

which food replace mashed bananas for fat

Answer 47

muffins and cookies

Question 48

which food replace shredded zucchinis for fat

Answer 48

lock in moisture in muffins + breads

Question 49

which food replace beans for fat

Answer 49

brownies + other items with a fudge-like texture

Question 50

which food replace silken tofu for fat

Answer 50

cream in recipes

Question 51

4 examples that are unrefined

Answer 51

pigments, odor and flavors, waxes, can also contains heavy metals and pesticides residues

Question 52

5 basic process in refined oils

Answer 52

1. degumming (removal of phosphatides ex lecithin) neutralization (removal of free fatty acids) bleaching (removal of colours) deodorization (removal of odors, flavors and free FFA) winterization (removal of waxes)

Question 53

what is health claim + roles

Answer 53

plant sterols + lowering cholesterol in adults

Question 54

in coconut oil, what is good about lauric acid

Answer 54

good antimicrobial