Multiple Choice
The three stages of _____ involve initiation, propagation, and termination.
A) hydrolytic rancidity
B) oxidative rancidity
C) flavor reversion
D) all of the above answers are correct
Correct Answer:
Verified
Correct Answer:
Verified
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
Q29: Which of the following statements regarding oil
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
Q35: Matching<br>Definition choices:<br>-shortening<br>A)a fat that tenderizes, or shortens,
Q39: The selection of the oil for any