Water-in-oil emulsions are uncommon but occur in
A) mayonnaise and salad dressings.
B) cheese sauces and creams soups.
C) butter and margarine.
D) egg yolk, milk, and cream.
Correct Answer:
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Q5: Most plant oils
A) contain more polyunsaturated fatty
Q6: What is added to a semipermanent emulsion
Q7: The correct order for the four stages
Q8: The two phases of emulsions are kept
Q9: The emulsifier migrates to this interface and
Q11: What agent has the ability to increase
Q12: In which type of emulsion are the
Q13: Which statement about fats is not true?
A)
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Q15: A fat that tenderizes, or shortens, the
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