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Standard 8 Review-FATS
Test Description: Review over standard 8 concepts
Instructions: Answer all questions to get your test result.
1) Which of the following is NOT a function of fats in cooking?
A
tenderize
B
enhance flavor
C
transfer heat
D
sweetener
2) When 2 atoms form 2 bonds with each other, this is called a ...
A
covalent bond
B
hydroxyl group
C
double bond
D
carboxyl group
3) This is an organic molecule that consists of a carbon chain with a carboxyl group at 1 end
A
glyceride
B
carboxyl group
C
fatty acid
D
phospholipid
4) When fatty acids have the maximum number of hydrogen atoms it can hold, it's called..
A
polyunsaturated fatty acid
B
saturated fatty acid
C
monounsaturated fatty acid
D
unsaturated fatty acid
5) Another word for lipids is..
A
plaque
B
oils
C
cholesterol
D
fats
6) If a fatty acid does not contain all the hydrogen atoms it can hold, its called...
A
unsaturated fatty acid
B
monounsaturated fatty acid
C
saturated fatty acid
D
polyunsaturated fatty acid
7) the process of adding hydrogen atoms to unsaturated lipids is ..
A
marbling
B
athersclerosis
C
hydrogenation
D
oxidation
8) Most fats in food are ...
A
triglycerides
B
phospholipids
C
saturated fats
D
unsaturated fats
9) The healthy fats that are found in foods that we should be eating more of are called...
A
phospholipids
B
saturated fatty acids
C
trans fats
D
omega 3 fatty acids
10) Which food does not contain healthy omega 3 fatty acids?
A
avocado
B
fried chicken
C
olive oil
D
fish
11) The specks or streaks of fat that you see in meat are called..
A
plaque
B
fatty specks
C
marbling
D
lard deposits
12) When fats go bad or spoil, it's called..
A
ratchet
B
sterol
C
oxidation
D
rancid
13) These are formed through a process that adds hydrogen to vegetable oil, making it solid.
A
trans fats
B
hydrogenated unsaturated fatty acids
C
transvestite
D
trans ams
14) Trans fats greatly raises your (bad) cholesterol, which is aka your...
A
glucose levels
B
blood pressure
C
HDL cholesterol
D
LDL cholesterol
15) This type of fat is solid at room temp
A
sterols
B
omega 3
C
saturated
D
unsaturated
16) This type of fat is usually liquid at room temp
A
unsaturated
B
saturated
C
omega 3
D
sterols
17) What food would be an example of an invisible fat?
A
a stick of butter
B
8 ounce ribeye steak
C
1 slice of bacon
D
1 slice of chocolate cake
18) Lipids have how many calories per gram?
A
7
B
12
C
4
D
9
19) Strokes and heart attacks are commonly caused by ____blockages.
A
hydrogen
B
cholesterol
C
plaque
D
protein
20) The major cooking method that fat is used for is...
A
salad dressings like italian, ranch
B
frying like fries, chicken
C
baked goods like biscuits, pie crusts
D
butter, margarine, and shortening production
*select an answer for all questions
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