Explore the fundamentals of fats and oils in this engaging quiz. Learn about their density relative to water, biological classification, functions, and differences between types such as olive oil and pomace oil. Perfect for enhancing your understanding of essential macronutrients.
Proteins
Sacharids
Vitamines
lipids
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energy storage
Cell membrane structure
Signaling, information pass
All above
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As energy storage sugar is denser than fat
Human body can't make unsaturated fats on its own
Saturated fats are solids at room temperature (18-21C)
Trans fats are harmful to our health and should be avoided at any cost
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Suturated fats
Unsuturated fats
trans fats
untrans fats
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Pomace oil is other word for sesame oil
Pomace oil is mainly used for deep frying
Pomace oil is second press when making olive oil
only olive oil can be used for confiing, while pomace for dressings
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mediterranean (Greece, Italy, Spain)
Middle east (Siria, Turkey, Lebanon)
Asia (Thailand, India, Philipines)
latin america (Argentina, Peru, Uruguay)
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fat or oil combusts when reaching smoke point
Smoke point is when fat/oil starts to break down and release free radicals and acrolein
flash point is same between oils but different between fats
flash point is temperature when most of the deep frying happens while smoke point is when most of the confiing happens
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Mediterranean (Greece, Italy, Spain)
East asia (Japan, Korea, China)
North africa (Egypt, Marocco, Tunisia)
Scandinavia (Sweden, Finland, Norway)
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True
False
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True
False
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True
False
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Churning milk or cream
Pressing cows
emulsification of refined vegetable oil
introducing lactic culture into milk
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Butter
Margarine
Cooking oil
all above
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croissant
Mayonaise
Sweet mustard salad dressing
Chicken liver pate
stir fried rice
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Butter
Olive oil
Lard
Sesame oil
ghee
rapeseed oil
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Ghee
Peanut oil
Canola oil
lard
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Olive oil
Sesame oil
Corn oil
Butter
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Water (red)
CO2 (black)
Wet chemical (yellow)
Foam (beige)
Dry powder (blue)
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