Multiple Choice
Rank the following fats and oils in order of their smoke point, from lowest to highest.
A) vegetable shortenings plus emulsifier; lard; olive oil; soybean oil
B) lard; soybean oil; vegetable shortenings plus emulsifier; olive oil
C) olive oil; soybean oil; lard; vegetable shortenings plus emulsifier
D) soybean oil; olive oil; vegetable shortenings plus emulsifier; lard
Correct Answer:
Verified
Correct Answer:
Verified
Q5: A:Match each term with the appropriate definition.<br>-hydrogenation<br>A)compounds
Q57: The preferred metal for deep-fat frying equipment
Q58: Winterized oils are<br>A) vegetable oils which solidify
Q59: Which of the following emulsifiers are added
Q60: It is easy to substitute other ingredients
Q60: Butter<br>A) may not be contain coloring additives
Q61: Which of the following fats will splatter
Q62: Matching<br>Definition choices:<br>-emulsion<br>A)a fat that tenderizes, or shortens,
Q64: Superglycerinated shortenings are ideal for:<br>A) flaky pastries.<br>B)
Q67: Which of the following statements is false