
Cooking Oils and Their Properties

Interactive Video
•
Science, Biology, Chemistry
•
9th - 10th Grade
•
Hard

Patricia Brown
FREE Resource
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10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the primary role of oils in our body?
To serve as a source of minerals
To provide long-lasting energy
To act as a primary source of vitamins
To provide short bursts of energy
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which type of oil is most commonly used in packaged foods in the US?
Olive oil
Peanut oil
Vegetable oil
Coconut oil
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is a major health concern associated with the oxidation of oils?
Production of free radicals
Enhanced flavor
Improved digestion
Increased vitamin absorption
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why is olive oil considered more stable when heated compared to vegetable oil?
It contains more polyunsaturated fats
It has a higher water content
It is rich in monounsaturated and saturated fats
It has a lower smoke point
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What happens to oil when it reaches its smoke point?
It enhances the flavor of food
It becomes more nutritious
It starts to solidify
It releases harmful free radicals
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is acrolein, which is produced when oil reaches its smoke point?
A beneficial antioxidant
A mucus membrane irritant
A type of saturated fat
A flavor enhancer
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
When cooking at high heat, which type of oil should you choose?
An oil with a high smoke point
An oil with a strong flavor
An oil with a low smoke point
An unrefined oil
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