Remake of My artistic shelf by https://padlet.com/hasanar_mohamed2/r2xp5twilifv Made with a curious mind en-us 2020-02-19 21:55:06 UTC 2020-02-19 22:10:00 UTC hello@padlet.com Hi https://padlet.com/hasanar_mohamed2/r2xp5twilifv/wish/447751819 2020-02-19 22:02:17 UTC https://padlet.com/hasanar_mohamed2/r2xp5twilifv/wish/447751819 https://padlet.com/hasanar_mohamed2/r2xp5twilifv/wish/447751858 ;)]]> 2020-02-19 22:02:25 UTC https://padlet.com/hasanar_mohamed2/r2xp5twilifv/wish/447751858 https://padlet.com/hasanar_mohamed2/r2xp5twilifv/wish/447752090 😊]]> 2020-02-19 22:03:03 UTC https://padlet.com/hasanar_mohamed2/r2xp5twilifv/wish/447752090 https://padlet.com/hasanar_mohamed2/r2xp5twilifv/wish/447752168 Increased fat absorption result in a more desirable fried product ? 
A true
B false]]> 2020-02-19 22:03:17 UTC https://padlet.com/hasanar_mohamed2/r2xp5twilifv/wish/447752168 Question : Name the process which is used to make oil and fats more solid ? A. Halogenation B. Hydrogenation C. Oxidation D. Rancidity https://padlet.com/hasanar_mohamed2/r2xp5twilifv/wish/447752254 2020-02-19 22:03:36 UTC https://padlet.com/hasanar_mohamed2/r2xp5twilifv/wish/447752254 Name 2 naturally occurring emulsions https://padlet.com/hasanar_mohamed2/r2xp5twilifv/wish/447752581 Ans. Egg yolk and milk]]> 2020-02-19 22:04:38 UTC https://padlet.com/hasanar_mohamed2/r2xp5twilifv/wish/447752581 The smoke point is lowered by the presence of https://padlet.com/hasanar_mohamed2/r2xp5twilifv/wish/447752613 a. Presence of trigycerides (low mol wt)
b. Free fatty acids
c. Food particles in the fat
d. all of the above
Answer-d]]> 2020-02-19 22:04:46 UTC https://padlet.com/hasanar_mohamed2/r2xp5twilifv/wish/447752613 https://padlet.com/hasanar_mohamed2/r2xp5twilifv/wish/447752701 Egg yolk and milk are naturally occurring emulsion..
A) true 
B) false]]> 2020-02-19 22:05:03 UTC https://padlet.com/hasanar_mohamed2/r2xp5twilifv/wish/447752701 https://padlet.com/hasanar_mohamed2/r2xp5twilifv/wish/447752734 Do fat boils 
Ans: No]]> 2020-02-19 22:05:08 UTC https://padlet.com/hasanar_mohamed2/r2xp5twilifv/wish/447752734 https://padlet.com/hasanar_mohamed2/r2xp5twilifv/wish/447752896 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)]]> 2020-02-19 22:05:38 UTC https://padlet.com/hasanar_mohamed2/r2xp5twilifv/wish/447752896 Fat absorption can be minimized by https://padlet.com/hasanar_mohamed2/r2xp5twilifv/wish/447753233 a) Sautéing 
b) Stir frying
c) blanching
d) both a and b
e) Both a and c]]> 2020-02-19 22:06:45 UTC https://padlet.com/hasanar_mohamed2/r2xp5twilifv/wish/447753233 Emulsion stabilty may not be sensitive to temperature fluctuations https://padlet.com/hasanar_mohamed2/r2xp5twilifv/wish/447753280 a) true
b) false
Answer - false]]> 2020-02-19 22:06:54 UTC https://padlet.com/hasanar_mohamed2/r2xp5twilifv/wish/447753280 b_bincy261996 https://padlet.com/hasanar_mohamed2/r2xp5twilifv/wish/447753507 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)]]> 2020-02-19 22:07:40 UTC https://padlet.com/hasanar_mohamed2/r2xp5twilifv/wish/447753507 https://padlet.com/hasanar_mohamed2/r2xp5twilifv/wish/447754018 Emulsion stability is displayed by the separation of the two phases.
a) False
b) True
Answer: False]]> 2020-02-19 22:09:02 UTC https://padlet.com/hasanar_mohamed2/r2xp5twilifv/wish/447754018 https://padlet.com/hasanar_mohamed2/r2xp5twilifv/wish/447754347 Have a nice reading week
Mohamed Ishaque Hasanar]]> 2020-02-19 22:10:00 UTC https://padlet.com/hasanar_mohamed2/r2xp5twilifv/wish/447754347