Food and Nutrition-Fats
🇬🇧
In English
In English
Practice Known Questions
Stay up to date with your due questions
Complete 5 questions to enable practice
Exams
Exam: Test your skills
Test your skills in exam mode
Learn New Questions
Manual Mode [BETA]
The course owner has not enabled manual mode
Specific modes
Learn with flashcards
multiple choiceMultiple choice mode
SpeakingAnswer with voice
TypingTyping only mode
Food and Nutrition-Fats - Leaderboard
Food and Nutrition-Fats - Details
Levels:
Questions:
29 questions
| 🇬🇧 | 🇬🇧 |
| Contains one double carbon bond. they are liquid at room temperature but start to become solid when chilled. Oliec acid is an example of this. | What is a monounsaturated fat |
| They are used as they have a higher melting point than cis fats, are more solid at room temperature and have a longer shelf life. | Why are trans fats used |
| Are classified by their chemical make up of double carbon bonds. they are usually liquid at room temperature and are found in two main forms: mono and poly. | What are unsaturated fats |
| Unsaturated, saturated and trans fat | What are the three classifications of fat |
| Is the break downs of fats and oils into fatty acids and glycerol. it is undesirable | What is hydrolysis |
| It can be brought about by: boiling with water boiling with acids and alkali | How does hydrolysis occur |
| A process whereby unsaturated fats are made solid when hydrogen is bubbled through a liquid oil in the presence of a catalyst. | What is hydrogenation |
| It may lead to deficiencies in fat soluble vitamins and severe weight loss. | What is linked to the under consumption of fat |
| - convenience - cost - access to nutrients - minimise seasonality - minimise pathogen growth | Why do we process food |
| Is the process of two immiscible liquids being combined into a single mixture | What is emulsification |
| When an emulsification mixture is unstable and will eventually separate into different layers | What is a dispersed system |
| Is used to determine if a specific consumer group likes or prefers a particular food group. | What is sensory profiling |
| When chocolate is exposed to high temperatures the coco butter rises to the surface creating the bloom. | What causes chocolate bloom |
| Is the process of heat transfer using hot air. it occurs when air is heated and expanded | What is convection |
| Deepfrying sauteing shallow stirfrying | What are the methods of frying |
| The food is completely covered in oil | What is deep frying |
| A small amount of oil is used in the pan | What is sauteing |
| A moderate amount of oil is heated and the food is added | What is shallow frying |
| A small amount of fat is used and the food is turned over extremely quickly | What is stir frying |