Name: ___________________________
Chapter 10 Test – Lipids: Nature’s Flavor Enhancers
Multiple Choice: Choose the best response. Write the letter in the space provided.
_____ 1. Which of the following are terms used for lipids?
a. fat, oil, sugar
b. carbohydrates
c. shortening, grease, protein
d. fat, oil, shortening, grease, cholesterol
_____ 2. The base or core of most lipid molecules found in foods is a glycerol molecule called
a. glycerides
c. triglycerides
b. phospholipids
d. cholesterol
_____ 3. What is phospholipids role in food products?
a. Makes foods low fat
b. Reduces cholesterol
c. aids in browning
d. keeps foods like mayonnaise from separating
_____ 4. Lipids are grouped according to:
a. Molecular structure
b. Dietary sources
c. physical state at room temperature
d. a, b, and c
_____ 5. When fatty acids have the maximum number of hydrogen atoms, they are considered
a. Unsaturated
b. Saturated
c. monounsaturated
d. polyunsaturated
_____ 6. When fatty acids have one double bond in the carbon chain, they are called
a. Saturated
b. Polyunsaturated
c. monounsaturated
d. unsaturated
_____ 7. When fatty acids have two or more double bonds in the carbon chain, they are called
a. Monounsaturated
b. Saturated
c. polyunsaturated
d. unsaturated
_____ 8. Which of the following are advantages of hydrogenated vegetable oil?
a. Longer shelf life than oil
b. Costs less than lard
c. greater stability than lard
d. a, b, and c
_____ 9. What is the role of cholesterol in your body?
a. It builds cell membranes
b. It provides energy
c. it breaks down fat
d. it breaks down sugar
10. The three general types of lipids in foods and the human body are
______________________________
______________________________
______________________________
11. What are 4 of the functions of lipids in food preparation?
______________________________
______________________________
______________________________
______________________________
12. Where do marine oils come from? ____________________
13. Where does linolenic acid come from? ___________________________________
14. Where do lauric acids come from? _______________________________________
15. Where do oleic-linoleic acids come from? _________________________________
16. What are 4 functions of lipids in your diet?
______________________________
_____________________________
______________________________
_____________________________
17. What are 2 fatty acids that the body cannot produce?
______________________________
______________________________
Directions: Write the word True if the statement is true and the word False if the statement is false.
__________ 19. Lipids do not provide structure to foods and they cannot dissolve in water.
__________ 20. Lipids contain carbon, hydrogen, and oxygen.
__________ 21. Fatty acids are soluble in water.
__________ 22. Cholesterol is a part of every cell in the human body.
__________ 23. An example of a saturated fat is olive oil.
Directions: Match the vocabulary word with the correct definition. Write the letter of the word in the
provided space.
_____ 24. Hardening of the arteries because of too much cholesterol in the blood.
_____ 25. A category of organic compounds that are insoluble in water and have a greasy feel.
_____ 26. Organic molecules that consist of a carbon chain with a carboxyl group at one end.
_____ 27. A glycerol with one fatty acid attached at the site of a hydroxyl group.
_____ 28. A glycerol with two fatty acids attached at the site of a hydroxyl group.
_____ 29. These glycerides have a fatty acid joined at each of the three hydroxyl sites.
_____ 30. The temperature at which lipids will flame.
_____ 31. The temperature at which fatty acids begin to break apart and produce smoke.
a.
b.
c.
d.
Monoglycerides
Triglycerides
Lipids
Smoke point
e. Diglycerides
f. Atherosclerosis
g. Fatty acids
h. Flash point
Extra Credit – 4 points
Which fatty acid is the highest in saturated fat? _______________________________
(hint: think about the activity we did in class)