Frying - Quiz
A) Up to 90% B) Up to 25% C) Up to 75% D) Up to 50%
A) 40% B) 35% C) 20% D) 15%
A) 25% B) 20% C) 15% D) 30%
A) 25-30% B) 15-20% C) 5-10% D) 35-40%
A) 35-40% B) 15-20% C) 50-60% D) 10-15%
A) Thiamin, riboflavin, and vitamin A B) Vitamin B12 and vitamin K C) Vitamin C and vitamin D D) Vitamin E and biotin
A) It is water soluble and lost during water evaporation B) It reacts directly with frying oil C) It transforms into protein D) It is destroyed by oxidation
A) 14% B) 24% C) 10% D) 50%
A) 14% B) 24% C) 5% D) 30%
A) The concentration of minerals B) The breakdown of carbohydrates C) The formation of brown melanoidins in the crust D) The absorption of plant-based frying oils
A) Due to the Maillard reaction absorbing nitrogen B) Due to the formation of melanoidins C) Due to the addition of protein-rich oils D) Due to the concentrating effects of dehydration
A) Leucine B) Lysine C) Glycine D) Valine
A) Synthetic plastics B) Microscopic parasites C) Pesticides D) Heavy metals
A) Aldehydes B) Alcohols C) Ketones D) Esters
A) Acetaldehyde B) Benzaldehyde C) Butyraldehyde D) Formaldehyde
A) Liver cells B) Stomach lining C) Skin cells D) Lung tissue
A) Definitely carcinogenic to humans B) Probably carcinogenic to humans C) Non-carcinogenic D) Highly beneficial to health
A) Sugar, cold temperatures, and nitrogen B) Salt, light, and pressure C) Acids, metals, and carbon dioxide D) Water, high temperatures, and oxygen
A) It causes it to decrease B) It eliminates it completely C) It causes it to increase D) It stabilizes it
A) Dehydration B) Hydrolysis C) Hydrogenation D) Oxidation
A) Groundnut oil B) Canola oil C) Sunflower oil D) Linseed oil
A) Second most used B) Most used C) Third most used D) Least used
A) Central America and the Caribbean B) Northern Europe, Japan, Oceania, and Canada C) Central Africa and the Middle East D) West Africa and South America
A) Its high water content B) Its low saturated fat content C) Its low antioxidant content D) Its high linolenic acid content
A) Canola oil B) Olive oil C) Groundnut oil D) Rapeseed oil
A) West Africa B) Northern Europe C) Japan D) Canada
A) It contains no fat at all B) It is high in linolenic acid C) It is low in linolenic acid D) It has double the amount
A) Because it is chemically hydrogenated B) Because of its high monounsaturated fat and antioxidant content C) Because it contains no water D) Because of its high linolenic acid content
A) Two times as slowly B) Twenty times as slowly C) Ten times as slowly D) Five times as slowly
A) Two times as slowly B) Ten times as slowly C) Fifty times as slowly D) Five times as slowly
A) The consumption of green tea B) The widespread use of olive oil C) The high intake of vitamin C D) The avoidance of fish
A) A chip pan B) An air fryer C) A deep fryer D) A wok
A) A shallow pan B) A sauté pan C) An air fryer D) A pressure fryer or vacuum fryer
A) Tossing in a wok B) Partial submerging C) Boiling or steaming D) Battering or breading
A) Boiled potatoes B) Scrambled eggs C) Steamed rice D) Doughnuts
A) An air-fried food B) A stir-fried food C) A deep-fried food D) A sautéed food
A) A built-in thermometer B) A concave shape C) A flat bottom D) Higher sides
A) Deep frying B) Pressure frying C) Air frying D) Pan frying
A) An Italian technique using a deep fryer B) A French technique using a shallow pan C) An industrial frying operation D) A Chinese, high-heat technique using a wok
A) 500 °C (932 °F) B) 400 °C (752 °F) C) 100 °C (212 °F) D) 200 °C (392 °F)
A) 37% B) 28% C) 3% D) 52%
A) 28% B) 37% C) 2% D) 3%
A) 2% B) 28% C) 3% D) 52%
A) 2% B) 22% C) 3% D) 37%
A) No relation B) A protective relation C) A linear dose-response relation D) An inverse relation
A) 37% B) 52% C) 28% D) 3%
A) 1000 BC B) 500 AD C) 2500 BC D) 1500 BC
A) Ancient Egypt B) Ancient Rome C) Zhou dynasty D) Ancient Greece
A) Wheat bread B) Corn tortillas C) Tiger nut cakes D) Potato chips
A) Protein synthesis B) Enzymatic browning C) Cellulose breakdown D) Protein denaturation
A) Starch gelatinization B) Lactic acid fermentation C) Alcohol evaporation D) Protein oxidation
A) Egyptian Vizier Rekhmire B) Vizier Ptahhotep C) Pharaoh Ramses II D) King Tutankhamun
A) Warring States period B) Tang dynasty C) Han dynasty D) Ming dynasty
A) Galen B) Aristotle C) Rekhmire D) Apicius
A) 5th century AD B) Late 2nd century AD C) 15th century BC D) 2500 BC
A) Book of Rites B) Rites of Zhou C) Rekhmire's Tombs D) Apicius
A) Sesame seed dough B) Tiger nut flour C) Hardened wheat paste D) Pickled meat paste
A) Crystals B) Pores C) Blisters D) Cracks
A) Denaturation B) Dehydration C) Carbonation D) Gelatinization
A) Palmitic acid B) Monounsaturated fats C) Saturated fats D) Polyunsaturated fats
A) Oleic acid B) Toxic compounds C) Vitamins D) Monounsaturated fats
A) Cancer risks B) Vitamin E content C) Overall mortality D) Palmitic acid levels
A) They oxidize at the same rate B) Saturated fats C) Neither oxidizes D) Unsaturated fats
A) Explosion B) Sweet fragrance C) Fish-like smell D) Foaming
A) Removes them completely B) Increases them C) Decreases them D) Has no effect
A) Doubles them B) Has no effect C) Reduces them D) Increases them
A) They absorb more B) They absorb less C) They repel oil D) They absorb no oil
A) Palm oil B) Sunflower oil C) Blended oils D) Saturated fats |
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