THE QUIZ

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Question #1:
Fatty Acids are the basic chemical units in fats and are divided into three classes.
Which class of fatty acids tend to raise the blood cholesterol level in many people?

monounsaturated fatty acids

polyunsaturated fatty acids

saturated fatty acids

omega-3 fatty acids

Question #2:
This fat-like substance is found in all foods of animal origin.

tallow sucrose polyesters solid shortening cholesterol omega-3 fatty acid albumin lipids

Question #3:
How do fats and oils differ?
Select the BEST answer from below......

there is no difference at all fats have more calories than oils oils are more water soluble than fats an oil is a fat that is generally liquid at room temperature and the fat is solid at room temperature oils have no cholesterol

Question #4:
The tropical oils; coconut oil and palm kernel oil,
contain a greater percentage of saturated fats than butter does.

     True

     False

Question #5:
This word refers to the deterioration of fat or oil resulting in undesirable odors, flavors and colors caused by a process that "unsaturates" the fat or oil, replacing hydrogen and with oxygen atoms.

Question #6:
"Low fat" on a food label means...?

total fat is less than 0.5 grams per serving total Fat is 3 grams or less per serving product has been altered to contain 50 percent less than the reference product total fat is less than 5 grams per serving saturated fat is less than 2 grams per serving cholesterol is less than 95 milligrams per serving and/or 100 edible grams

Question #7:
The smoke point of fats and oils differ. Animal fat, olive oil and hydrogenated vegetable oils smoke at around the same temperature.
The sequence from smoke point, to ignition/flash point to flame/fire point is rapid and can lead to the destruction of your kitchen.
The ideal smoke point for a cooking fat/oil is...?

190°C (375°F)

200°C (392°F)

211°C (400°F)

222°C (450°F)

Question #8:
Fill in the missing word using the MOST RELEVANT option available.

A dough can be classified as "lean or rich"
depending on how much butter shortening fat hydrogenated vegetable oil whipped butter plus egg yolks None of the above and sugar is used.

Question #9:
A calorie is the amount of heat required to raise 1 gram of water 1°C at sea level.
How many calories does 1 gram of fat yield...?

     4 calories

     7 calories

     8 calories

     9 calories

Questions #10:
What are the differences between saturated fats, monounsaturated fats and polyunsaturated fats?
Check all statements below that are correct.......

animal fats are always saturated fats     saturated fats cannot accept more hydrogen atoms     monounsaturated fats cannot accept more hydrogen atoms     polyunsaturated fats cannot accept more hydrogen atoms     saturated fats are missing 2 hydrogen atoms and have 1 double carbon bond     monounsaturated fats are missing 2 hydrogen atoms and have 1 double carbon bond     polyunsaturated fats are missing 2 hydrogen atoms and have 1 double carbon bond     saturated fats are not healthy because they lead to Atherosclerosis     saturated fats are missing 4 or more hydrogen atoms and have at least 2 double carbon bonds     monounsaturated fats are missing 4 or more hydrogen atoms and have at least 2 double carbon bonds     polyunsaturated fats are missing 4 or more hydrogen atoms and have at least 2 double carbon bonds     hydrogenated vegetable oils do not contain cholesterol but can increase blood cholesterol in some people     Canola oil is a triunsaturated fat     olive oil is a polyunstaurated fat     coconut oil is a monounsaturated fat     peanut oil is a monounsaturated fat