Food Science- LIPIDS

Which ingredient interferes with gluten formation?

• Lipids
• Salt
• Starches
• Water

Which function of lipids is evident in marbling in meats?

• Aeration & Tenderizing
• Flavor & Tenderizing
• Foaming action and heat medium
• Texturizing and stability

Which Characteristic is found in lipids but not carbs?

• Complex Molecular structure
• Function of Thickening Agent
• Insoluble in Water
• Natural Sweetener

Creaming butter and sugar is an example of...

• Denaturing Protein
• Retrogradation
• Syneresis
• Aerating Batter

Various freezing points of different fatty acids in lipids cause...

• different types to melt at the same temperature
• different types to smoke at the same temp
• them to provide structure to foods
• them to solidify rather than freeze

Which type of fat is most likely to cause rancidity

• Vegetable oils
• Animal Fats
• Glycerol fats
• Saturated fats

Which process will interfere with gluten formation?

• Adding water
• Cutting in Butter
• Letting dough set
• Vigorous Mixing

Which will cause fat to stabilize during processing? Think Mayonaise

• Aerate butter
• Egg Yolk
• Milk
• Water

Tender, Flaky texture of pie crust will result from?

• Melted butter
• Oil
• Shortening
• Liquid Margarine

Which is a function of lipids?

• Crystallization
• Heat Transfer
• Structure
• Thickening