Chemistry Questions

The more liquid (oil), or soft (melted), a fat is when incorporated into a dough the _______________ tender the dough will be.

A minor, but important, component of most vegetable oils that helps prevent oxidative rancidity and are a source of vitamin E.

A fat that contains both liquid oil and solid crystals of triglycerides is moldable and therefore referred to as:

What is the name of the changes that occur when starches are cooked?

____________ fatty acids are more likely to be affected by oxidative rancidity.

If properly cut and incorporated as pea-sized chunks, which of the following fats will produce the best flakiness?

The type of fat or oil used to make a crust is of no real significance. (T or F)

Maltose is the building block for cellulose. (T or F)

Polyunsaturated fats are liquid at room temperature and found primarily in:

____________ initially coats the surface of starch granules causing a delay in hydration and viscosity.

If you see monoglycerides, diglycerides, or phospholipids listed on a food label, the most likely reason they are included in a food product is for ____________.

The most common phospholipid is ___________.

Oil controls gluten development, and subsequent toughness, because the oil coats the platelets which means that _________ water contacts the gluten proteins.

Fats carry which of the following fat-soluble vitamins? (select all that apply)

Fats may be either liquid, solid, or plastic at room temperature. (T or F)

Which of the following plant-based fats is saturated? (select all that apply)

If solid pieces of fat, approximately the size of peas, remain in a dough after mixing it will result in a ___________ crust.

Oil can become more viscous and foam after prolonged exposure to high temperatures. (T or F)

Oils, tending to be more unsaturated, have a _______________ melting point that fats.

Molecules larger than those in a solution or dispersion that are mixed with the surrounding medium and will settle upon standing is referred to as: