Lipids: Nature’s Flavor Enhancers · 12. The main component of a group of lipids found in the oils of fruits and seeds from tropical palm trees. 15. A glycerol base with two fatty

Copyright by Goodheart-Willcox Co., Inc. 123

Fat Labels

Name _______________________________________ Date _______________ Period ________________

1. Find labels from four of your favorite snacks. Enter the fat and calorie information from the labels on the chart below.

Snack Name

Calories per Serving

Fat Grams per Serving

Saturated Fat Grams

Trans Fat Grams

Percentage of Calories from Fat

Calories from Fat

2. Check the ingredient lists on the labels and list the types of fats in each snack.

A. ________________________________________________________________________________________________

________________________________________________________________________________________________

B. ________________________________________________________________________________________________

________________________________________________________________________________________________

C. ________________________________________________________________________________________________

________________________________________________________________________________________________

D. ________________________________________________________________________________________________

________________________________________________________________________________________________

3. List four snacks you enjoy that are fat free.

A. ________________________________________________________________________________________________

B. ________________________________________________________________________________________________

C. ________________________________________________________________________________________________

D. ________________________________________________________________________________________________

Chapter 10Lipids: Nature’s Flavor Enhancers

124 Principles of Food Science Lab Manual/Workbook Copyright by Goodheart-Willcox Co., Inc.

Lipids Crossword

Name _______________________________________ Date _______________ Period ________________

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Copyright by Goodheart-Willcox Co., Inc. Chapter 10 Lipids: Nature’s Flavor Enchancers 125

Name _______________________________________

Across 1. A complicated molecule derived or made from lipids. 3. A lipid that comes from the milk of cows, goats, and other mammals. 6. The temperature at which all lipids in a mixture are in a solid state is called the _____ point. 8. The process of adding hydrogen atoms to an unsaturated lipid to increase its saturation level. 11. Describes a fatty acid that has one double bond in the carbon chain. 13. A compound that will quickly react with oxygen to form new substances. 14. A complex chain reaction that starts when lipids are exposed to oxygen. 15. Deposits of lipids and cholesterol on artery walls. 16. ______ ______, which is used extensively in the production of margarine, has one double bond in

its carbon chain and is therefore monounsaturated. 17. A hardening of the arteries caused by a buildup of plaque deposits. 19. A glycerol with two fatty acids attached at the site of a hydroxyl group. 23. A glycerol with one fatty acid attached at the site of a hydroxyl group. 24. Type of oil found in fi sh. 25. A cluster of lipid and protein molecules. 27. Describes a fatty acid that has the maximum number of hydrogen atoms. 28. The specks of fat in muscle tissue of animals used for meat. 29. A lipid that is liquid at room temperature. 30. A carbon atom, two oxygen atoms, and a hydrogen atom that form a molecular group. 31. An organic molecule that consists of a carbon chain with a carboxyl group at one end. 32. The point or temperature at which lipids will fl ame is the ______ point. 33. An organic compound that is insoluble in water and has a greasy feel. 34. Neutral in nature. 35. The temperature at which a solid changes to a liquid.

Down 2. A glycerol with a fatty acid joined at each of the three hydroxyl sites. 4. A lipid that is solid at room temperature. 5. Describes a fatty acid that has two or more double bonds in the carbon chain. 7. Describes a fatty acid that does not contain all the hydrogen it could contain. 9. The temperature at which fatty acids begin to break apart and produce smoke is called the ______

point. 10. A molecule that has a glycerol base. 12. The main component of a group of lipids found in the oils of fruits and seeds from tropical palm

trees. 15. A glycerol base with two fatty acids and a phosphorus-containing acid attached. 18. The ______-3 fatty acid has a double bond between the third and fourth carbon from the end with

the methyl group (CH3). 20. A lipid that is found in large amounts in soybeans and wheat germ. 21. ______ fatty acids that cannot be produced by the human body. 22. ______ butter is a lipid that comes from the seeds of tropical plants. 26. A form of food spoilage that occurs when the addition of oxygen causes the formation of new

compounds, which have an unpleasant fl avor.

Chapter 10 6Copyright by Goodheart-Willcox Co., Inc.Permission granted to reproduce for educational use only.

Reproducible Master 10-3

Lipids ChallengeName ___________________________________________________________ Date _______________ Period _________

In each list of items below, circle the one that does not fit the group or category. Then in the space provided, explain why the circled item should not be listed with the others.

1. carbon * hydrogen * oxygen * phosphorous * potassium * vitamin D

The circled item is not a(n) __________________________________________________________________________

2. antioxidants * phospholipids * sterols * triglycerides


3. animal fats * lauric acids * linolenic acid * marbling * marine oils * milkfats * oleic-linoleic acids * vegetable butters


4. flash point * freezing point * melting point * smoke point * solidification point


5. aerate * enhance flavor * indicate pH * lubricate * serve as liquids in emulsions * tenderize * transfer heat


6. aids in cell production * leaves a longer feeling of fullness * provides a concentrated source of energy * regulates body temperature * transports essential minerals * transports fat-soluble vitamins


7. butter * sour cream * lard * cheese * margarine * milk * steak * salmon


8. hardens arteries * manufactured by the liver * raises blood pressure * solidifies cell walls * transports fat-soluble vitamins


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Lipids: Nature’s Flavor Enhancers · 12. The main component of a group of lipids found in the oils of fruits and seeds from tropical palm trees. 15. A glycerol base with two fatty