lab report Quiche

Properties of a fat result from ____.

• a. Chain length
• b. Degree of saturation
• c. Both of the above
• d. None of the above

The more _____ a fatty acid contains, the higher its melting point.

• a. Sulfur
• b. Oxygen
• c. Nitrogen
• d. carbon

Which of the following foods MOST likely owes its qualities to fats?

• a. a light, moist chocolate cake
• b. a satisfying serving of pasta with zesty tomato sauce
• c. a crisp, crunchy carrot
• d. a hearty bowl of bean soup

Which of the following statements is NOT true of fats in frying?

• a. Frying and oxidation have a similar effect on fats.
• b. Fat’s high carbon content makes it an efficient conductor of heat.
• c. A fat gives best results when it reaches its smoke point
• d. Due to its molecular structure, burning fat is not extinguished by water.

Tags

NGSS.HS-PS3-4

Rancidity is ______.

• a. caused by oxidation of fats
• b. a form of food spoilage
• c. more likely in unsaturated fats
• d. All of these are correct

Tags

NGSS.HS-PS1-4

Why is fat valuable as a heat medium?

• a. It gets hotter than water
• b. It is not absorbed by food cooked in it.
• c. It provides a healthy way to keep foods crisp
• d. All of the above

Tags

NGSS.HS-PS3-4

What is hydrogenation of fats?

• a. chemically changing unsaturated fats to saturated fats
• b. chemically changing saturated fats to unsaturated fats
• c. adding water
• d. none of the above

Fats are hydrogenated in order to ___.

• a. change the taste
• b. change the texture
• c. increase shelf-life
• d. b and c

The qualities of the different fats used are due to ____.

• a. the color of the fat
• b. the mixture of triglycerides that make up the fat
• c. how much is used
• d. the temperature of the fat

The difference in texture between the two quiches was due to ___.

• a. the fat content
• b. they were whisked differently
• c. the amount of egg used.
• all of the above.