The method used for obtaining highest quality of olive oil is:
A) Hot extraction
B) Vacuum extraction
C) Freezing
D) Cold pressing
E) Steam pressing
Correct Answer:
Verified
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A) Being
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)
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Q15: What component would be lost if olive
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:
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