Placing cold, wet food in heated frying oil introduces moisture, making the oil prone to oxidative rancidity.
Correct Answer:
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Q42: A:Match each term with the appropriate definition.
-hydrogenation
A)compounds
Q43: Emulsions are classified on the basis of
Q49: Which of the following statements about storage
Q58: The preferred metal for deep-fat frying equipment
Q60: Rank the following fats and oils in
Q61: Matching
Definition choices:
-shortening
A)a fat that tenderizes, or shortens,
Q62: Matching
Definition choices:
-emulsion
A)a fat that tenderizes, or shortens,
Q65: Matching
Definition choices:
-surfactant
A)a fat that tenderizes, or shortens,
Q66: Matching
Definition choices:
-plasticity
A)a fat that tenderizes, or shortens,
Q69: Naturally occurring antioxidants include lecithin, flavonoids, and
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