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level: Level 1

Questions and Answers List

level questions: Level 1

Question	Answer
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
when there are many double carbon bonds present in fatty acid. they are liquid at room temperature and when chilled. these are also known as oils and an example of such is linoleic acid	what is a polyunsaturated fat
a type of unsaturated fats and are known to act more like saturated fats.occur when liquid vegetable oils are partially hydrogenated or solidified during processing. These fats are harmful to the body and linked to heart disease. non harmful come from foods such as butter, cheese and meat as they naturally occur in these.	what is trans 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 a type of fat that is classified by its lack of double carbon bonds. they are found in animal fats but plant sources include coconut and palm oil. they are usually solid at room temperature (butter)	what are saturated fats
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
is a macronutrient that provides the body with heat and energy. it is made up of carbon, hydrogen and oxygen. fats can be classified and broken up regarding their chemical make up.	what is fat
is stored in the adipose tissue and helps to insulate the body. it is used as a source of energy when carbohydrates are not available. it is a concentrated source of energy. provides cushioning and protects bones and organs from sudden impacts.	what are the functions of fat
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
the spoilage of fats and oils as a result of oxidation. the absorption of oxygen into the chemical composition of unsaturated fatty acids results in an unpleasant flavour and aroma.	what is rancidity
can lead to an increased risk of heart disease and high blood cholesterol levels, a higher risk of cancer to the breast, prostate and colon. it is also linked to obesity.	what is linked to over consumption of fats
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 the thickness of a mixture-the higher the viscosity the thicker the liquid	what is viscosity
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 term used for cooking food in the oven using convection	what is baking
is the term when meat products are cooked in the oven using convection	what is roasting
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