FATS AND OILS

Question 1

Fat that is liquid at normal temperature is
called

Answer 1

OIL

FAT - solid or semi solid

Question 2

Glycerol esters of free fatty acids wherein all 3
carbons in the glycerol backbone are attached to a fatty acid.

Answer 2

Tryglycerides

Question 3

A combination of a
lipid and a phosphate group. -

are molecules with
hydrophilic phosphate heads and hydrophobic lipid tails.

Answer 3

Phospolipids

Question 4

When bonded together via ester bond with another lipid forms the macromolecule Fat.

Answer 4

Fatty acid

Question 5

TRIGLYCERIDE =

Answer 5

Glycerol + 3 fatty acid

Question 5

Long-chain Fatty Acid Length

Answer 5

12-24 carbons

Question 6

Medium-chain Fatty Acid Length

Answer 6

6 - 10 carbons

Question 7

Short-chain Fatty Acid Length

Answer 7

< 6 carbons

Question 8

carries the maximum
hydrogen atoms and has no double bonds

Answer 8

Saturated Fatty Acid

Question 9

The proportion of fat in crystalline form to the suspending oil is expressed.

Answer 9

Solid fat index

Question 10

Strengthens Bones, Calcium Absorption, Immune System

Answer 10

Fat Soluble Vit. D

Question 10

Immune System, Flushes Toxins

Answer 10

Fat Soluble Vit. E

Question 11

Blood clotting, bone health

Answer 11

Fat SolubleVit. K

Question 11

The process of fat crystallization depending of molecular species found in
fat.

Answer 11

Polymorphism

Question 12

Ability of fat to be molded or pressed into various shape.

Answer 12

Plasticity

Question 13

Temperature in which a solid fat is changed to liquid.

Answer 13

Melting Point

Question 14

Temperature range when a liquid fat is changed to solid.

Answer 14

solidification temperature

Question 15

Natural fats are insoluble in water while slightly soluble in lower alcohols and
readily soluble in non-polar solvent such as chloroform.

Answer 15

Solubility

Question 16

Ability of oil to float in water
because of its lightness.

Answer 16

Density/Specific Gravity

Question 17

Vision, Reproduction, Bone Health, Immune System, Skin

Answer 17

Fat Soluble Vit. A

Question 18

Measure of the ability of a substance to bend light as it passes through it.

Answer 18

Refractive Index

Question 19

Ability to bridge water and oil and useful in emulsification.

Answer 19

Surfactant properties

Question 20

Ability to withstand heat without undergoing deterioration

Answer 20

Thermal Stability

Question 21

Temperature at which fat deteriorates to produce bluish smoke

Answer 21

Smoke point

Question 22

Breaking of the ester linkage between glycerol molecules and fatty acids resulting in the release of free fatty acids

Answer 22

Hydrolosis

Question 23

Chemical properties Ester Linkage Reaction

Answer 23

Hydrolosis Saponification Interesterification Rearrangement Acetylation

Question 24

Formation of soap with the free fatty acid

Answer 24

saponification

Question 25

Transfer of fatty acid from the glycerol to another alcohol

Answer 25

INTERESTERIFICATION

Question 26

A variety of fatty acid molecules is desired to increase plasticity

Answer 26

Rearrangement

Question 27

are those that are visually distinctive such as butter, beef tallow, coconut oil etc

Answer 27

Visible fats

Question 28

Involves the replacement of a fatty acid by acetate

Answer 28

Acetylation

Question 29

are those that are indistinguishable unless separated by chemical means such as avocado, egg yolk and lean meat

Answer 29

Invisible fats

Question 29

Plant oils

Answer 29

1. Coconut oil 2. Palm kernel oil 3. Palm oil 4. Soy bean oil 5. Rice bran oil 6. Cottonseed oil 7. Olive oil 8. Peanut oil 9. Safflower oil 10. Sesame oil 11. Rapeseed oil 12. Canola oil 13. Cocoa butter Combination o

Question 29

Animal Fats

Answer 29

butter lard beef tallow fish oil fish liver oils chicken fat

Question 30

Fats and Oils Market Forms

Answer 30

Butter Margarine Lard Nuts Fats Peanut Butter Coconut Oil Rice Bran Oil Olive Oil

Question 31

- Must contain 80% pure fat; - A good source of Vitamin A - came from the fatty substances from full cream milk, churned then pressed to squeeze out water.

Answer 31

Butter

Question 32

- The rendered fat of the hog; - One of the oldest of house fat but remained as the least standardized

Answer 32

Lard

Question 32

Have the same properties to butter and which contain any edible oils or fats other than milk; - It is the most acceptable alternate for butter as spread on for seasoning and making cakes and sauces

Answer 32

Margarine

Question 33

Introduced to diet through rich fatty food; - Used as component part of prepared dish such as nut loaf, nut bread or fruit nut - Conserved as garnishes for salads and desserts and accompaniment to the meal

Answer 33

Nuts Fat

Question 34

Most important source of lauric acid oil which is a product of the coconut milk; - Commonly used in a variety of vegetable dishes and desserts.

Answer 34

Coconut Oil

Question 35

- The most popular in various nut butters; - Rich in fat, high in protein and a good source of thiamine and niacin as well as riboflavin and Vitamin A

Answer 35

Peanut Butter

Question 36

Consists of the outer layer of the brown or de-husked rice grain - Contains 10-20% oil and 10-13% protein.

Answer 36

Rice Bran Oil

Question 37

Comes from Olive fruits and has distinctive flavor that imparts to food

Answer 37

Olive Oil

Question 38

are defined as mixtures of at least two immiscible liquids commonly oil and water.

Answer 38

Emulsion

Question 39

Fat-based substitutes

Answer 39

Sucrose fatty acid polyeste Sucrose fatty acid esters

Question 40

Fat replacers

Answer 40

fat based substitutes protein- based fat replacers carbohydrate-based fat replacers

Question 41

is a general term for the flavor problems that develop in fat-containing foods

Answer 41

Rancidity

Question 42

formation of fatty acids and soaps and is caused by either reaction of lipid and water

Answer 42

Hydrolytic rancidity

Question 43

results from more complex lipid oxidation processes

Answer 43

Oxidative rancidity

Question 44

WHAT ARE THE DIFFERENT USES OF FATS AND OIL?

Answer 44

1 . Add flavor and nutritive value; 2. Prevent particles of food from sticking to one another or the pan; 3. Serve as a cooking medium to fry foods; 4. Enhance flour mixture by imparting shortened quality to batters and doughs; 5. In cakes, it holds ai incorporated during the beating of the mixture; 6. Serve as chief ingredient in the preparation of foods which form emulsions.

Question 45

the process of extracting fats and oils from animal tissue

Answer 45

Rendering

Question 46

The process of adding hydrogen to unsaturated fats to convert them to solid fat

Answer 46

Hydrogenation

Question 47

The removal of fatty acids in some crude oils and fats that caused undesirable quality with the addition of alkali to form a water and oil emulsion.

Answer 47

Refining

Question 48

some vegetable oils are cooled to 7 degree Celsius and then filtered to remove crystals that has been formed at this reduced temperature. - The product, an oil, can remain clear even at refrigerated temperature because fatty acids with the highest melting points have been removed.

Answer 48

Winterizing

Question 49

one double bond fatty acid

Answer 49

Monounsaturated Fatty Acid (MUFA)

Question 50

two or more duble bond fatty acid

Answer 50

Polyunsaturated Fatty Acid (PUFA)

Question 51

Monounsaturated Fatty Acid (MUFA) food sources

Answer 51

olive oil and avocado

Question 52

carries the maximum hydrogen atoms and has no double bonds

Answer 52

Saturated Fatty Acids

Question 53

PUFA food sources

Answer 53

Sunflower oil, Safflower oil, Canola and soybean oils. Flax seeds and walnuts

Question 54

Saturated fatty acid food sources

Answer 54

Animal fats, coconut, palm, kernel, peabut oil and cocoa

Question 55

A combination of a lipid and a phosphate group - are molecules with hydrophilic phosphate heads and hydrophobic lipid tails.

Answer 55

Phospholipids