Which of the following emulsifiers are added to foods for their ability to increase or improve emulsion stability, dough strength, volume, texture, and tolerance of ingredients to processing?
a. phospholipids
b. vegetable gums
c. mono- and diglycerides
d. polysorbate 60 and propylene glycol monoesters
e. ground paprika, dried mustard, and other finely ground herbs or spices
f. all of the above answers are correct
Q. 2An emulsion contains
a. the dispersed or discontinuous phase, which is usually oil.
b. the dispersion medium or continuous phase, which is usually an organic solvent.
c. a stabilizing compound that increases a liquid's surface tension to reduce its wetting ability.
d. all of the above answers are correct
e. none of the above answers is correct
Q. 3Examples of water-in-oil emulsions include
a. mayonnaise and salad dressings.
b. cheese sauces and creams soups.
c. butter and margarine.
d. egg yolk, milk, and cream.
e. all of the above answers are correct
Q. 4When fat is mixed into a flour mixture,
a. fat separates the flour's starch and protein.
b. fat melts into the dough when heated.
c. fat creates air spaces in the finished product.
d. fat defines the baked product's characteristic texture.
e. all of the above answers are correct
f. none of the above answers is correct
Q. 5The shortening power is greater in a fat that contains
a. fewer highly saturated fats.
b. more highly saturated fats.
c. more highly unsaturated fats.
d. No differences in composition result in a change of shortening power.
Q. 6In fried foods
a. oil is absorbed and water leaves as steam, contributing to a crisp, moist surface.
b. the crust browns because of caramelization.
c. the inner core of the food cooks by direct contact with the heated fat.
d. all of the above answers are correct
e. none of the above answers is correct
Q. 7The correct order for the four stages of cooking that occur in deep-fat frying is
a. crust formation, fat transfer, interior cooking, and moisture transfer.
b. moisture transfer, fat transfer, crust formation, and interior cooking.
c. fat transfer, moisture transfer, interior cooking, and crust formation.
d. crust formation, interior cooking, fat transfer, and moisture transfer.
Q. 8Margarine was first introduced in the
a. 1840s.
b. 1860s.
c. 1920s.
d. 1940s.
Q. 9Food fats and oils are abundant in
a. animal foods such as red meats, poultry, and dairy products.
b. plant foods such as nuts, seeds, avocados, olives, and coconuts.
c. processed foods such as cakes, dairy foods, and snack foods.
d. foods to which mayonnaise is added at the table.
e. all of the above answers are correct
Q. 10The function of a fat that tenderizes the texture of baked products by impeding gluten development, making them softer and easier to chew, best describes
a. texture.
b. plasticity.
c. shortening.
d. flavor/mouthfeel.
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