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