FN43 - 3.02 Lipids

Front

Which function of lipids is a result of the marbling of fat through muscle tissue in meat?

Back

Flavor and tenderizing

Front

Which ingredient interferes with gluten formation?

Back

lipids

Front

Aerating batter to cause a baked good to rise would be a function of which ingredient? Options: butter, sugar, flour, extracts

Back

butter

Front

Which characteristic is found in lipids and not carbohydrates? Options: carbon atoms, saturation point, solidification point, polarity

Back

solidification point

Front

Which process will interfere with gluten formation? Options: adding water, cutting in butter, letting dough set, vigorous mixing

Back

cutting in butter

Front

Which type of lipid is most likely to cause rancidity during processing and storage?

Back

vegetable oils

Front

Which is a function of lipids?

Back

heat transfer

Front

Which ingredient will cause fat to stabilize during processing? Options: aerated butter, egg yolk, fortified milk, water

Back

egg yolk

Front

Various freezing points of the different fatty acids in lipids:

Back

cause them to solidify rather than freeze

Front

Creaming butter and sugar is an example of:

Back

aerating batter