Food, Nutrition & Wellness ©2010

Chapter 30: Fats and Oils

Chapter Test Practice

1
What is an example of a fat that is liquid at room temperature?
A)avocado oil
B)canola oil
C)stick margarine
D)walnut oil
2
What is the definition of the word essential?
A)necessary
B)handy
C)convenient
D)significant
3
Which of the following is NOT a fat-soluble vitamin?
A)vitamin A
B)vitamin D
C)vitamin K
D)vitamin C
4
Which of the following about fats is true?
A)Solid fats can increase heart disease risk.
B)Some polyunsaturated fats are essential for growth and the nervous system.
C)Oils are your main vitamin E source.
D)All of the above.
5
Which of the following is NOT a way to get the health benefits of oils without consuming too much?
A)Eat some fatty, cold-water fish.
B)Substitute stick margarine for butter.
C)Add sliced olives or avocado to salads.
D)Make your own salad dressing with healthy oils, and use it sparingly.
6
What is the term that refers to the process of adding hydrogen to unsaturated fats?
A)oxidation
B)saturation
C)hydrogenation
D)pasteurization
7
What is the definition of the word expose?
A)come into contact with
B)put pressure on
C)close off
D)put on a show
8
What is the term for the change that occurs in the quality of oils and solid fats when they are exposed to oxygen?
A)saturation
B)rancidity
C)oxidation
D)hydrogenation
9
How much oil should someone on a 2,000 calorie diet consume daily?
A)1 tablespoon
B)6 tablespoons
C)2 tablespoons
D)4 tablespoons
10
What is the term that refers to the temperature when fat produces smoke?
A)burning level
B)burning point
C)smoke level
D)smoke point
11
Which of the following jobs would appeal to someone who enjoys food science and cooking?
A)chef
B)truck driver
C)restaurant owner
D)farmer
12
Which of the following is NOT a solid fat?
A)butter
B)olive oil
C)lard
D)shortening
13
Where should salad dressing and mayonnaise be stored?
A)in a cool, dark place
B)in the refrigerator
C)on the counter, away from heat
D)in the freezer
14
Which of the following is NOT a function of fat in cooking and baking?
A)tenderness and flakiness
B)color
C)thickener
D)smooth texture
15
How does creaming butter and sugar together affect baked goods?
A)it makes them denser
B)it makes them lighter and airy
C)it makes them oilier
D)it toughens the dough
Glencoe Online Learning CenterFamily & Consumer Sciences HomeProduct InfoSite MapContact Us

The McGraw-Hill CompaniesGlencoe

Please read our Terms of Use and Privacy Notice before you explore our Web site. To report a technical problem with this Web site, please contact the Web Producer.