1) Aeration means incorpoating: a) fat b) air c) water d) salt 2) When fats such as butter are beaten with sugar, air gets trapped in the mixture, this is called: a) bulking b) fattening c) creaming d) whipping 3) What texture does shortening give foods? a) crumbly b) chewey c) crunchy 4) Rubbing fat into flour prevents: a) plasticity b) long gluten molecules c) Aeration 5) Plasticity means: a) The ability to be spread and shaped b) Foods can be cooked more quickly c) Oil and water can be mixed 6) Emulsification means: a) eggs and water can be mixed in a stable emulsion b) Fat can be eaten without gaining weight c) Oil and water can be mixed into a stable emulsion 7) Which is an example of an emulsion a) tomatoe ketchup b) Salad dressing c) margarine 8) Which of the following is an example of an emulsifier? a) lecithin b) olive oil c) egg white

Changing properties of Fats and Oils

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