Fats & Oils

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Total cards: 24•Content version: v4•Public deck•Updated: 8/1/2026

Card preview (24)

Front (Question)

What is temperature at which a fat/oil begins to emit some traces of smoke?

Back (Answer)

smoke point

Front (Question)

what is the major function of heat transfer

Back (Answer)

amount used determines cooking method

Front (Question)

What is an irritating and volatile aldehyde formed when glycerol is heated (when oil starts to smoke)

Back (Answer)

acrolein

Front (Question)

^ Free Fatty acids due to hydrolysis of TAG during frying & small particles of frying food in the oil will both _______

Back (Answer)

lower the smoke point

Front (Question)

• moisture transfer • fat transfer • crust formation • interior cooking are all steps of

Back (Answer)

deep frying

Front (Question)

What is the ability of fat to cover a larger surface area to minimize the contact between water & gluten during the mixing of batters & doughs

Back (Answer)

shortening power of lipid

Front (Question)

what products are solid during mixing, melts during baking, creates layers and results in flaky product?

Back (Answer)

pastries, piecrust, biscuits

Front (Question)

what determines shortening power or lipids?

Back (Answer)

^ saturation, ^shortening power

Front (Question)

during shortening power…. ^fat, v gluten formation, ^ tenderness aka

Back (Answer)

chewiness

#10

Front (Question)

the shortening power, shortens the

Back (Answer)

gluten strands

#11

Front (Question)

what are 3 emulsion parts?

Back (Answer)

dispersed, continuous, emulsifier

#12

Front (Question)

What are two types of emulsions?

Back (Answer)

oil-in-water (O/W) (water is continuous phase, oil is dispersed) water-in-oil (W/O) (water is dispersed phase, oil is continuous)

#13

Front (Question)

what is a compound containing polar & non polar groups so that it is drawn to the interface between the 2 phases of an emulsion to coat the surface of the droplets?

Back (Answer)

emulsifier

#14

Front (Question)

emulsifiers must contain both

Back (Answer)

polar and non-polar parts

#15

Front (Question)

• v surface tension of one liquid more than another • adsorbed on the surface of the droplets • chemically stable • no flavor or pleasing flavor and odor • colorless or light colored • edicble (non toxic) are all criteria for

Back (Answer)

emulsifiers

#16

Front (Question)

what indicates the strength that bond adjacent TAG molecules together and the bod between fatty acids in food?

Back (Answer)

melting point

#17

Front (Question)

stronger the bond….

Back (Answer)

high melting point

#18

Front (Question)

shorter fatty acids will have lower melting point in comparison to

Back (Answer)

longer fatty acids

#19

Front (Question)

unsaturated fatty acid will have ______ melting point compared to saturated

Back (Answer)

lower

#20

Front (Question)

Cis will have ______ melting point in comparison to trans fatty acids

Back (Answer)

lower

#21

Front (Question)

alpha crystals (pure fat) has the lowest melting point then beta prime crystals has medium melting point and what has the highest melting point?

Back (Answer)

beta crystals

#22

Front (Question)

Of the fat crystals which is least stable?

Back (Answer)

alpha crystals

#23

Front (Question)

Of the fat crystals which is most stable?

Back (Answer)

beta crystals

#24

Front (Question)

Various FAs in a TAG do not have specific Tm, food lipid melts

Back (Answer)

over a range of temperature