What are the two methods of extracting vegetable oils?
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Distillation and pressing
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Filtration and pressing
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Distillation and filtration
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Centrifuging and pressing
Q.2.
What is an emulsion?
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A type of paint
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A mixture of oil and water
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Something that is used for moisturizing the skin
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Something that is only used in cooking
Q.3.
An emulsifier must be added to make an emulsion (such as paint, skin cream or mayonnaise) stable. Which of the following are the characteristics of a good emulsifier?
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Does not form chemical bonds with oils, fats or water
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Forms chemical bonds with oils and fats only
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Forms chemical bonds with water only
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Forms chemical bonds with oils and fats and water
Q.4.
Oils and fats can be termed saturated or unsaturated. Unsaturated means what?
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All of the water has been removed dusring processing
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They won't mix with water
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There are no carbon to carbon double bonds in the molecule
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There is at least one carbon to carbon double bond in the molecule
Q.5.
Why do foods cooked in vegetable oils usually contain more energy than foods cooked by other methods?
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They have been subjected to higher temperatures and food holds on to the extra energy
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Some of the oil remains on and in the food
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They pick up energy from the other foods they are cooked with more easily in the oil
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They don't cool off as quickly
Q.6.
Why is eating a diet mainly of food cooked in vegetable oils unhealthy?
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The oils contain impurities
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You can only cook foods that are already high in calories in oils
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The high temperatures used for cooking destroy any nutrients in the food
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The extra calories can make you overweight
Q.7.
Unsaturated oils usually take what form at room temperature?
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Unsaturated oils are solids at room temperature
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Unsaturated oils are liquids at room temperature
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Unsaturated oils are gasses at room temperature
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Unsaturated oils are emulsions at room temperature
Q.8.
Why does food cook faster in vegetable oils than in boiling water?
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The water gets into the food, slowing down the cooking
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Oil is a chemical and chemicals cook things faster than just water can
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They have higher boiling points than water
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Vegetable oils act as catalysts
Q.9.
Which parts of a plant are usually used as the source of vegetable oils?
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Leaves only
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Flowers and stems
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Fruits, seeds and nuts
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Roots
Q.10.
What chemical is needed to turn vegetable oil into margarine?
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Hydrogen
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Sulfur
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Carbon
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Oxygen
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