NHM 211 final study guide || A+ Verified Already.
What are most unsaturated fats made from correct answers Plants
Fats are called what in solid form correct answers fats
Fats are called what in liquid form correct answers oils
Where do most saturated fats come from correct answers animals
What alternative oil can be used for frying for a low-fat diet? correct answers olive oil, sesame
oil
What does hydrogenation do to liquid oils? correct answers turns into solid plastic shortenings
What process can cause oils to remain liquid at room temperature? correct answers Winterization
Difference between butter and clarified butter? correct answers clarified butter only contains
butter fat; regular butter has water and butter fat
Most synthetic fats are digestible. T/F correct answers false
What is the hydrolytic rancidity process caused by correct answers chemical bonds
What is oxidative rancidity caused by correct answers oxygen being present
2 kinds of frying correct answers Pan and deep frying
Examples of permanent emulsions correct answers mayonnaise and hollandaise sauce
What are most unsaturated fats made from correct answers Plants
Fats are called what in solid form correct answers fats
Fats are called what in liquid form correct answers oils
Where do most saturated fats come from correct answers animals
What alternative oil can be used for frying for a low-fat diet? correct answers olive oil, sesame
oil
What does hydrogenation do to liquid oils? correct answers turns into solid plastic shortenings
What process can cause oils to remain liquid at room temperature? correct answers Winterization
Difference between butter and clarified butter? correct answers clarified butter only contains
butter fat; regular butter has water and butter fat
Most synthetic fats are digestible. T/F correct answers false
What is the hydrolytic rancidity process caused by correct answers chemical bonds
What is oxidative rancidity caused by correct answers oxygen being present
2 kinds of frying correct answers Pan and deep frying
Examples of permanent emulsions correct answers mayonnaise and hollandaise sauce
