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    Nguyen Thi Minh Anh 1752075

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    Hoàng Phong
    This document contains 20 multiple choice questions about food fat and oil processing technology. It asks about the roles of fats in human nutrition, types of oils, fat characteristics, applications of animal fats, steps in oilseed preparation and production, and factors that affect lipid oxidation. It also contains questions about shortening, solvent fractionation, and fat-soluble vitamins. The student ID listed is 1752075.

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    Nguyen Thi Minh Anh 1752075

    Uploaded by

    Hoàng Phong
    51 views4 pages
    This document contains 20 multiple choice questions about food fat and oil processing technology. It asks about the roles of fats in human nutrition, types of oils, fat characteristics, applications of animal fats, steps in oilseed preparation and production, and factors that affect lipid oxidation. It also contains questions about shortening, solvent fractionation, and fat-soluble vitamins. The student ID listed is 1752075.

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    This document contains 20 multiple choice questions about food fat and oil processing technology. It asks about the roles of fats in human nutrition, types of oils, fat characteristics, applications of animal fats, steps in oilseed preparation and production, and factors that affect lipid oxidation. It also contains questions about shortening, solvent fractionation, and fat-soluble vitamins. The student ID listed is 1752075.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    51 views4 pages

    Nguyen Thi Minh Anh 1752075

    Uploaded by

    Hoàng Phong
    This document contains 20 multiple choice questions about food fat and oil processing technology. It asks about the roles of fats in human nutrition, types of oils, fat characteristics, applications of animal fats, steps in oilseed preparation and production, and factors that affect lipid oxidation. It also contains questions about shortening, solvent fractionation, and fat-soluble vitamins. The student ID listed is 1752075.

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    © All Rights Reserved
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    Name: Nguyen Thi Minh Anh

    Student ID: 1752075

    QUESTIONS OF FOOD FAT AND OIL PROCESSING TECHNOLOGY

    1. What are major roles in human nutrition:


    A. The highest energy source compared to carbohydrate and protein.
    B. Carriers for oil-soluble vitamins.
    C. Supply many essential fatty acids, essential for health
    D. All of them are correct

    2. Which of the following oils is not an ester of fatty acids and glycerol?
    A. Sesame oil (sesame)
    B. Peanut oil (peanut)
    C. Coconut oil
    D. Lubricating oil (machine lubricating oil)

    3. What are the following common fat characteristics?


    A. Insoluble in water, heavier than water, found in animal fats and vegetable oils.
    B. Insoluble in water, lighter than water, found in animal fats and vegetable oils.
    C. Liquid, insoluble in water, lighter than water, found in animal fats and vegetable oils.
    D. Solid, insoluble in water, lighter than water, found in animal fats and vegetable oils.

    4. Application of animal fat:


    A. Soap
    B. Margarine
    C. Lubricant
    D. All of them are correct

    5. Higher amount of saturated fatty acid in animal fats make them…… at room
    temperature
    A. Liquid
    B. Solid
    C. Gas
    D. None of them are correct
    6. What is the purpose of Expanding in production of fat and oil:
    A. Eliminate components that may damage the equipment or negatively impact on the
    quality of the finished product.
    B. Increase bulk density of material in the extractor
    C. Produce a mixture of broken kernels and pieces of hulls.
    D. Creating oil, not use hydrocarbon solvents

    7. What is the purpose of Water degumming in production of fat and oil:


    A. remove undesirable odors and flavors of oil
    B. Produce a mixture of broken kernels and pieces of hulls.
    C. Creating oil, not use hydrocarbon solvents
    D. remove impurities and partly remove phospholipids

    8. Before extraction, preparation steps for production of oil from oil seed are:
    A. Cleaning, dehulling, cracking
    B. Cleaning, bleaching, dewaxing
    C. Cleaning, dehulling, bleaching
    D. Cleaning, cracking, dewaxing

    9. How we can increase bulk density of material and produce a higher percolation in
    the extractor?
    A. Using expander
    B. Using pressing machine
    C. Using screen
    D. Using bleacher

    10. What is the principle of Hydrogenation in oil processing:


    A. Rearrangement of the fatty acyl groups within and between different triglycerides
    B. Adding protons (hydrogen atoms) to double bonds of fatty acid chains
    C. With appropriate catalysts → fatty acids distributed again in their triglycerides
    D. Reactions between: Esters with acids (acidolysis), Esters with alcohols (alcoholysis)

    11. What are products of fat and oil


    A. Vegetable oil, shortening, margarine, butter
    B. Margarine, shortening, milk, beer
    C. Wine, beer, milk, marine oil
    D. All of them are correct

    12. The component of animal fat is


    A. Acylglycerol
    B. Non – acylglycerol Components
    C. A and B are correct
    D. A and B are not correct

    13. The animal lipid includes triesters of glycerol and three fatty acids
    A. True
    B. False

    14. The application of marine oils :


    A. Production of margarine and other edible oil products
    B. Used in lubricants, corrosion inhibitors, plastic and rubber compounding, floatation
    agents, personal care products, cleaners, textile and paper additives, additives,..
    C. Manufacturing of animal and poultry feed.
    D. All of the above

    15. Which vitamins are fat soluble?


    A. Vitamin A, D
    B. Vitamin E, K
    C. Vitamin K, A
    D. All of them

    16. How can we prevent large meal particles from settling out in the distillation
    equipment.
    A. Heating
    B. Centrifugation
    C. Coagulation
    D. Bleaching
    17. Which factors affect the oxidation of lipid:
    A. Light
    B. Heat
    C. Metals
    D. All of the above

    18. Natural antioxidants are:


    A. Vitamin E, ascorbyl palmitate
    B. ascorbyl palmitate, BHA
    C. β-carotene, BHA
    D. Vitamin E, Propyl Gallate (PG)

    19. Shortening is a product of fat from vegetable.


    A. True
    B. False

    20. The advantages of Solvent Fractionation in oil processing:


    A. High separation efficiency
    B. Quick crystallizing
    C. Energy recovery
    D. All of them are correct

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