Of the following, the fat with the highest smoke point is:
A) Lard
B) Shortening
C) Butter
D) Margarine
E) Corn oil
Correct Answer:
Verified
Q6: Compared with the melting point of a
Q7: Hydrolytic rancidity is promoted by;
A) heat and/or
Q8: The crystalline form of fat is important
Q9: Which of the following is not an
Q10: A high peroxide number is an indication
Q12: A fat is
A) A non-carbohydrate substance responsible
Q13: A possible carcinogen that can form when
Q14: Lipids like carbohydrates, are organic compounds composed
Q15: A high free fatty acid content is
Q16: Compared with the melting point of a
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