Regina's grandmother is teaching her how to make mayonnaise. She explains that mayonnaise is made using oil, salt, vinegar (or lemon juice), and egg yolks. Lecithin in the egg yolks acts as an emulsifier. What is an emulsifier?
What will be an ideal response?
An emulsifier suspends fat in water.
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Inadequate protein intake is related to _____ in children
a. impulsiveness b. slower reaction times c. hyperactivity d. decreased growth e. violent behavior
Fat located under the skin is specifically called:
a. storage fat. b. baby fat. c. visceral fat. d. subcutaneous fat.
What are three main physical characteristics of osteoarthritis?
a. thick synovial membrane, pannus, severe swelling b. cartilage erosion, bone spurs, bone cysts c. reduced mineralization, tendonitis, cartilage cracking d. mild inflammation, bone deformity, hypermobility e. pannus, ligament laxity, hypomobility
The appropriate amount of fat intake for the athlete depends on overall caloric need and micronutrient balance
Indicate whether the statement is true or false