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
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If 33-year-old Jacob is cross-training and his current heart rate is 137 beats/min, exercising at his current level of exertion _____
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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.