Multiple Choice
Which of the following statements regarding oil preservation during frying is incorrect?
A) Use oils with smoke points above 350 degrees F (177 degrees C) .
B) Only completely dry food should be submerged.
C) Monitor freshness of frying oils by checking their color against a standard.
D) Limit egg yolks used in the batter or flour.
E) none of the above answers is incorrect
Correct Answer:
Verified
Correct Answer:
Verified
Q24: Examples of water-in-oil emulsions include<br>A) mayonnaise and
Q25: Placing cold, wet food in heated frying
Q26: Extremely slow cooling or long storage times
Q27: The shortening power is greater in a
Q28: The function of a fat that tenderizes
Q30: The three stages of _ involve initiation,
Q32: An emulsion contains<br>A) the dispersed or discontinuous
Q34: Matching<br>Definition choices:<br>-plasticity<br>A)a fat that tenderizes, or shortens,
Q35: Naturally occurring antioxidants include lecithin, flavonoids, and
Q39: The selection of the oil for any