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