QUIZ: FATS AND OILS

I. IDENTIFICATION
1. If one teaspoon of oil is 5g, how many calories does it provide?
2. Canola oil is obtained from genetically modified ______________.
3. Fats and oils give early feeling of fullness or also known as
4. This is ability to tenderize the dough, interfere with the gluten matrix in the dough.
5. This omega-6 essential fatty acid is critical in the brain development of infants.

II. MULTIPLE CHOICE. Select from the choices below. Write CAPITAL letters only.
A. Plasticity
B. Solid fat index
C. Refractive index
D. Pyrolysis
E. hydrogenation
1. Also called thermal breakdown which happens when heating the oil thus causing molecular
breakdown with or without food.
2. Vegetable oils are converted from liquid to solid through this process. Examples are margarines.
3. This is the proportion of fat in crystalline form to the suspending oil.
4. Property of fat that allows it to be molded or pressed into various shapes without breaking.
5. Measure of the ability of a substance to bend light as in passes through.

III. TRUE OR FALSE. Write T if the statement is correct and F if the statement is incorrect.
1. Lard or suet is rendered from the fatty tissues of pork.
2. Fats which are rich in saturated fatty acids have higher melting points because melting
points increases as the number of carbons increases.
3. Protein-based fat replacers undergo a process called micropatriculation in which they
are sheared under heat into very small particles to impart similar mouthfeel and texture
as conventional fats.
4. Fats and oils prevent food from sticking to the pan, this function is known as lubricating
function.
5. Fats and oils contribute to the body of frozen desserts. Body means the amount of air
pushed into frozen desserts while it is being made.
6. Palm kernel oil is extracted from the seeds of a palm fruit and has a fatty composition
similar to coconut oil.
7. Coconut oil which is extracted from copra is an unsaturated fatty acid.
8. Winterization is a process which subjects the oil to a low temperature where higher
melting point glycerides are crystallized then filtered off.
9. Winterized oils are best for salads because they can be refrigerated without solidifying.
10. Butter is different from margarine because butter is made from the cream of milk while
margarine is made from vegetable oils.
Answers:

I.
1. 45 kcal
2. Rapeseed
3. Satiety
4. Shortening
5. Linoleic acid

II. MC
1. D
2. E
3. B
4. A
5. B

III. T OR F
1. F
2. F
3. T
4. F
5. F
6. T
7. F
8. T
9. T
10. T