How would you classify homemade oil-and-vinegar and commercial French salad dressings, respectively?
A) temporary and semi-permanent emulsions
B) semi-permanent and permanent emulsions
C) temporary and permanent emulsions
D) none of the above answers is correct
Correct Answer:
Verified
Q2: The function of a fat that tenderizes
Q4: When common emulsifiers function to mix lipid-
Q5: The melting point of a fat is
Q6: Which of the following can reform a
Q7: Which of the following would decrease the
Q8: Examples of water-in-oil emulsions include
A) mayonnaise and
Q9: Which of the following statements about cis-trans
Q10: Food fats and oils are abundant in
A)
Q11: Margarine was first introduced in the
A) 1840s.
B)
Q14: The lipoproteins of egg yolk are classified
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