A) To make it more appealing in color B) To separate the pure fat from impurities C) To add flavor D) To increase its shelf life by adding preservatives
A) Duck fat B) Lard (pig fat) C) Tallow (beef fat) D) Chicken fat
A) The suet around the kidneys and other internal organs of cattle or sheep B) The tail of a sheep C) The fatty layer directly under the skin of pigs D) The fat found within chicken carcasses
A) Raw fat is too thick to burn B) Raw fat is poisonous C) Raw fat is too flammable D) Impurities can cause smoke and odors
A) Slowly heating the fat to melt it and then straining it B) Freezing the fat and then grinding it C) Boiling the fat with strong alkali D) Fermenting the fat
A) To make the fat more resistant to heat. B) To improve flexibility and prevent cracking. C) To make the fat easier to apply. D) To make the fat smell better.
A) Goose fat B) Chicken fat C) Neatsfoot oil (rendered from cattle feet) D) Lard
A) Its hydrophobic nature B) Its high sugar content C) Its ability to conduct electricity D) Its acidic pH
A) It filters out harmful UV rays B) It generates heat on the skin's surface C) It increases blood flow to the skin D) It creates a barrier to prevent moisture loss and windburn
A) It can clog pores and cause acne B) It can attract insects C) It can cause skin to become excessively dry D) It can make skin overly sensitive to sunlight
A) Paint the fat onto the leather in thick layers B) Spray the leather with a fat-based solution C) Warm the fat and rub it into the leather D) Soak the leather in melted fat
A) Sugar B) Vinegar C) Salt D) Beeswax or essential oils
A) Mutton fat B) Fish oil C) Lard D) Tallow
A) Add a small amount of kerosene or mineral oil B) Add sugar C) Add water D) Add salt
A) Render outdoors B) Avoid overheating to prevent fire C) Wear gloves and safety goggles D) Use a metal container
A) Glass B) Wood C) Leather D) Canvas
A) Metal B) Synthetic C) Cotton D) Paper
A) A smooth, creamy texture B) A strong, unpleasant odor C) A very hard consistency D) A clear, colorless appearance
A) It increases water resistance and stiffness B) It adds a pleasant scent C) It softens the leather D) It decreases water resistance
A) Freezing the oil B) Boiling with water C) Filtering through charcoal D) Adding vinegar
A) In a warm oven B) In direct sunlight C) In an airtight container in a cool, dark place D) Uncovered at room temperature
A) Chicken fat B) Lard C) Duck fat D) Tallow
A) Expose the skin to direct sunlight immediately after application. B) Apply the fat to wet skin. C) Apply a very thick layer for maximum protection. D) Apply sparingly and avoid occluding the skin completely.
A) Vinegar B) Salt C) Lye (sodium hydroxide) D) Sugar
A) The rendered fat of poultry. B) The hard fat around the kidneys and loins in beef and mutton. C) Plant-based shortening. D) The fat rendered from a pig.
A) Meat scraps make the fat burn brighter. B) Meat scraps will rot and contaminate the rendered fat. C) Meat scraps add flavor to the fat. D) Meat scraps help to preserve the fat.
A) Paper towel B) Coffee filter C) Cheesecloth or fine mesh sieve D) Plastic bag
A) It is extracted directly from oil wells B) It is a product of solar energy C) It is a byproduct of animal agriculture D) It is created synthetically in laboratories
A) Ozone depletion B) Carbon monoxide poisoning C) Spontaneous combustion D) Excessive brightening
A) It's cheaper B) It's a renewable resource C) It requires less processing D) It's more efficient |