Fats, frying, and emulsions (1/16)

Question 1

How do people get the fat?

Answer 1

added by itself, or a part of the ingredient

Question 2

What are examples of invisible fat?

Answer 2

meat, poultry, dairy, eggs, nuts, seeds, avocado, coconut

Question 3

What are examples of visible fat?

Answer 3

vegetable oils, margarine, butter, lard, tallow, shortening, cocoa butter, and mango seed butter

Question 4

What are oils?

Answer 4

liquid fats, except for coconut oil and palm kernel oil which is solid

Question 5

T/F: you need fat to survive

Answer 5

true

Question 6

What fatty acids can humans not make?

Answer 6

omega-6 (linoleic) and omega-3 (linolenic)

Question 7

What does fat ensure?

Answer 7

we can absorb certain nutrients

Question 8

What are fat soluble things?

Answer 8

vitamins A, D, E and K and carotenoids (beta-carotenel)

Question 9

How does fat flavor?

Answer 9

through taste, color, texture, and odor

Question 10

Is the melting point higher for fats or oils?

Answer 10

higher

Question 11

What is the smoke point?

Answer 11

temperature at which it starts smoking

Question 12

is a higher or lower smoke point better for frying?

Answer 12

higher smoke point

Question 13

What are “plastic” fats?

Answer 13

appear solid at room temperature and can be molded or pressed into shapes without breaking

Question 14

What are the different aromas of fat?

Answer 14

butter, sesame oil, olive oil, fish oil

Question 15

T/F: the oil you cook in can influence the flavor of the final food

Answer 15

true

Question 16

Why are fats processed?

Answer 16

to refine them and to change their solid/liquid properties

Question 17

How can liquid oils change to plastic fat?

Answer 17

by using hydrogenation, but this makes trans fat

Question 18

What are the advantages of hydrogenated oils?

Answer 18

neutral flavor, higher smoke point, resist oxidation, solid

Question 19

What is the hydrogenation process?

Answer 19

hydrogen gas bubbled through liquid oil in presence of nickel catalyst. The double bonds break and hydrogen is added. fat then becomes more saturated

Question 20

What are the different methods to produce hydrogenated fats with reduction in trans fats?

Answer 20

interestification and fractionalization

Question 21

What is interestification?

Answer 21

move the fatty acids around

Question 22

What is fractionalization?

Answer 22

cut out some of the fatty acids

Question 23

Where are vegetable oils obtained from?

Answer 23

fruits, seeds, and nuts

Question 24

How are oils removed?

Answer 24

by pressing or use of solvents to increase extraction

Question 25

What type of oils remain liquid when refrigerated?

Answer 25

winterized oils (salad oils)

Question 26

What are the different types of oils/fats?

Answer 26

soybean, cottonseed, olive, canola, sunflower, safflower, peanut, corn, tropical oils (palm, palm kernel, coconut), butter, lard, tallow

Question 27

What is butter?

Answer 27

milk fat, separated from cream with agitation

Question 28

What is a dispersed phase in an emulsion?

Answer 28

the little droplets

Question 29

What is a continuous phase in an emulsion?

Answer 29

the stuff the droplets are floating around in

Question 30

What are the different types of butter?

Answer 30

sweet, cultured, clarified, salted, unsalted

Question 31

What is rancid fat?

Answer 31

fat that is breaking down and it is stinky

Question 32

What is hydrolytic rancidity?

Answer 32

breaking of chemical bonds that causes undesirable odors and flavors in short chain fatty acids such as found in butter

Question 33

What is oxidative rancidity?

Answer 33

a self perpetuating chain reaction that occurs when fat exposed to heat, light, iron, or copper. can also be caused by certain enzmes

Question 34

How can you prevent rancidity?

Answer 34

by storing properly and adding antioxidants

Question 35

What are different types of antioxidants?

Answer 35

nutrients (vit C, vit E, and beta carotene) and synthetic (BHA, BHT, TBHQ, and propyl gallate)

Question 36

What is frying?

Answer 36

the process of dehydrating the food and cooking it

Question 37

What is panfry?

Answer 37

some fat/oil in a pan, but doesn't completely cover the food

Question 38

What is deep fry?

Answer 38

submerge the food in hot fat/oil

Question 39

T/F: when frying temperature does not matter

Answer 39

false, if too hot then food will be too dark/burnt on the outside and uncooked on the inside and if too cold the food will absorb extra fat and be greasy/not crisp

Question 40

What are the best fats for frying?

Answer 40

stable at higher temperatures and have high smoke points

Question 41

How can you make fat for frying last?

Answer 41

filter the oil, don't fry things with lots of ice crystals on them, replace the fat when it gets dark, foamy, or starts to smoke

Question 42

What are some considerations when reducing/replacing fats?

Answer 42

choose leaner meats, use lower fat cooking method, replace fat with "fat replacer"

Question 43

What are good examples of fat replacers?

Answer 43

carbohydrates, specific compounds designed by food industry (protein based and fat based), and the type of fat (such as saturated with unsaturated)

Question 44

What are the two different types of emulsions?

Answer 44

fat in water and water in fat

Question 45

What is a stable emulsion?

Answer 45

its permanent so it stays well mixed (droplets don't come together)

Question 46

What is a unstable emulsion?

Answer 46

temporary so it doesn't stay well mixed (droplets do come together)

Question 47

What is added to emulsions to help them stay stable?

Answer 47

emulsifiers

Question 48

What are examples of emulsifiers?

Answer 48

many egg proteins, milk proteins, and soy lecithin