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