Multiple Choice
The shortening power is greater in a fat that contains
A) fewer highly saturated fats.
B) more highly saturated fats.
C) more highly unsaturated fats.
D) No differences in composition result in a change of shortening power.
Correct Answer:
Verified
Correct Answer:
Verified
Q22: Butter contains up to _ percent water
Q23: Which of the following statements about cis-trans
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
Q28: The function of a fat that tenderizes
Q29: Which of the following statements regarding oil
Q30: The three stages of _ involve initiation,
Q32: An emulsion contains<br>A) the dispersed or discontinuous
Q35: Naturally occurring antioxidants include lecithin, flavonoids, and