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