Q.1.
An emulsifier molecule has two 'ends'. Pick the correct descriptions for these two 'ends'.
Q.2.
Where are vegetable oils found?
Q.3.
Pick the method that is NOT used to extract oils from seeds, nuts or fruits.
Q.4.
What do unsaturated vegetable oils tend to be like?
Q.5.
How can we detect chemically if an oil is unsaturated?
Q.6.
Vegetable oils can be hardened to be solids. What is this process called?
Q.7.
Hardening vegetable oils involves adding an element to the oil. What element?
Q.8.
What conditions are required for the hardening of vegetable oils to take place?
Q.9.
Vegetable oils have higher boiling points than water. What effect does this have on food cooked in oil?
Q.10.
Mayonnaise, ice cream and milk are all examples of...