What component would be lost if olive oil was winterized?
A) Water
B) Fatty acids
C) Sterols
D) Polyphenols
E) Vitamin E
Correct Answer:
Verified
Q10: Using a minimum of water in making
Q11: During frying, the smoke point decreases because
Q12: Hydrogenation can produce some:
A) cis fatty acid
B)
Q13: The change in the surface of chocolate
Q14: The method used for obtaining highest quality
Q16: Which of the following component is not
Q17: Polymerization during frying results in increased viscosity
Q18: Among these choices, the one with the
Q19: Functions of fats in food preparation include:
Q20: Rearranged lard is lard that has:
A) Had
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