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Understanding Food 5th Edition by Amy Christine Brown
Edition 5ISBN: 978-1133607151Understanding Food 5th Edition by Amy Christine Brown
Edition 5ISBN: 978-1133607151 Exercise 1
Most refined vegetable oils have a smoke point:
A) within the temperature danger zone of 40 to 140°F (4 to 60°C).
B) below boiling at 212°F (100°C).
C) at frying temperatures of 350 to 450°F (177 to 232°C).
D) above 420°F (216°C).
A) within the temperature danger zone of 40 to 140°F (4 to 60°C).
B) below boiling at 212°F (100°C).
C) at frying temperatures of 350 to 450°F (177 to 232°C).
D) above 420°F (216°C).
Explanation
Verified
Verified
Thus, the option 
is correct.
At , the ...
Understanding Food 5th Edition by Amy Christine Brown
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