Review Fats
Authored by MARTHA KENNEDY
Science
12th Grade
NGSS covered
Used 8+ times
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29 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
Properties of a fat result from ____.
Tags
NGSS.MS-PS1-2
2.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
The more _____ a fatty acid contains, the higher its melting point.
Tags
NGSS.MS-PS1-4
3.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
Which of the following foods MOST likely owes its qualities to fats?
b. a satisfying serving of pasta with zesty tomato sauce
4.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
Which of the following statements is NOT true of fats in frying?
Tags
NGSS.MS-PS1-4
5.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
Rancidity is ______.
6.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
Why is fat valuable as a heat medium?
Tags
NGSS.HS-PS3-4
7.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
Why is shortening often recommended for a flakier pie crust?
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