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
Q21: The _ crystalline form of fat is
Q23: The melting point of a fat is
Q24: Fats are high in satiety because<br>A)they are
Q24: Examples of water-in-oil emulsions include<br>A) mayonnaise and
Q25: Placing cold, wet food in heated frying
Q28: Extremely slow cooling or long storage times
Q29: The purpose of hydrogenation of plant oils
Q38: Fats are soluble in organic compounds but
Q39: The selection of the oil for any
Q40: In fried foods<br>A) oil is absorbed and