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The smoke point is lowered by the presence of 

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The smoke point is lowered by the presence of 

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a. Presence of trigycerides (low mol wt)
b. Free fatty acids
c. Food particles in the fat
d. all of the above
Answer-d

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1.What factors affect the Smoke Point?
A) Long molecular fatty acids
B) Presence of emulsifiers
C) Free fatty acids
D) Food particles in the fat
E) All of the above (x)

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Increased fat absorption result in a more desirable fried product ?
A true
B false

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Question : Name the process which is  used to make oil and fats more solid ? 
A. Halogenation B. Hydrogenation C. Oxidation D. Rancidity

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Question : Name the process which is  used to make oil and fats more solid ? 
A. Halogenation B. Hydrogenation C. Oxidation D. Rancidity

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a) Sautéing
b) Stir frying
c) blanching
d) both a and b
e) Both a and c

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Egg yolk and milk are naturally occurring emulsion..
A) true
B) false

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Ans. Egg yolk and milk

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Do fat boils
Ans: No

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Emulsion stabilty may not be sensitive to temperature fluctuations 

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Emulsion stabilty may not be sensitive to temperature fluctuations 

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a) true
b) false
Answer - false

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Stability of the emulsions depend upon
a) Particle size of the dispersed liquid
b) Temperature
c) Type of the emulsifier
d) Both (a) and (c)

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Emulsion stability is displayed by the separation of the two phases.
a) False
b) True
Answer: False

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Have a nice reading week
Mohamed Ishaque Hasanar