Fats used in frying can become rancid due to the:
a. oxidation of unsaturated fats
b. uptake of oxygen at the point of saturation
c. removal of high-melting triglycerides
d. prolonged exposure to high temperatures
Answer: a. oxidation of unsaturated fats
You might also like to view...
Which of the following organs does not contribute to the digestion of food??
A) Gallbladder B) Pancreas C) Kidney D) Stomach E) Liver
The most accurate method for measuring temperature in confectionery production is
a. use of the candy thermometer. b. use of a crystal size controller. c. the cold water test. d. the hot water test. e. use of a calibrated candy thermometer.
In addition to its role in bone development and maintenance, calcium is also required for
A. phospholipid synthesis, muscle contraction, and formation of DNA and RNA. B. regulating potassium excretion, normal kidney function, and regulating intracellular water content. C. blood clotting, magnesium absorption, and insulin release from the pancreas. D. blood clotting, transmitting nerve impulses, and muscle contraction.
If 33-year-old Jacob is cross-training and his current heart rate is 137 beats/min, exercising at his current level of exertion _____
a. could potentially be dangerous for a non-athlete of his age b. is not intense enough to improve his cardiovascular fitness c. will help improve his cardiovascular fitness d. is appropriate for a competitive athlete in training