Test Fats

Test Fats

21 Qs

quiz-placeholder

Similar activities

Can you guess which adult chose each book?

Can you guess which adult chose each book?

1st - 5th Grade

19 Qs

Beginner Grammar 4 Entrance Test

Beginner Grammar 4 Entrance Test

KG - University

17 Qs

Baseline for Beginners

Baseline for Beginners

KG - University

19 Qs

Extemporary Test: Unit 1-Grammar and Vocabulary

Extemporary Test: Unit 1-Grammar and Vocabulary

KG - University

20 Qs

TEST2 NF1 i NF2

TEST2 NF1 i NF2

KG - University

16 Qs

Examen parcial 1 Calidad

Examen parcial 1 Calidad

University

21 Qs

1.3 Networks

1.3 Networks

KG - University

20 Qs

Unit 8: Political Revolutions 1750-1914

Unit 8: Political Revolutions 1750-1914

KG - University

20 Qs

Test Fats

Test Fats

Assessment

Quiz

others

Practice Problem

Medium

Created by

ARTHUR GONZALEZ

Used 7+ times

FREE Resource

AI

Enhance your content in a minute

Add similar questions
Adjust reading levels
Convert to real-world scenario
Translate activity
More...

21 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

Properties of a fat result from ____.

a. Chain length
b. Degree of saturation
c. Both of the above
d. None of the above

2.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

Media Image

Below is a molecular model of a lipid. Which of the following statements is true, based on the structure of the molecule?

A) The triglyceride is likely to be liquid at room temperature
B) The triglyceride is likely to be solid at room temperature
C) The triglyceride most likely came from a plant-based source
A and C

3.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

The more _____ a fatty acid contains, the higher its melting point.

a. Sulfur
b. Oxygen
c. Nitrogen
d. carbon

4.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

Which of the following foods MOST likely owes its qualities to fats?

a. a light, moist chocolate cake
b. a satisfying serving of pasta with zesty tomato sauce
c. a crisp, crunchy carrot
d. a hearty bowl of bean soup

5.

MULTIPLE CHOICE QUESTION

30 sec • 7 pts

Which of the following statements is NOT true of fats in frying?

a. Frying and oxidation have a similar effect on fats.
b. Fat’s high carbon content makes it an efficient conductor of heat.
c. A fat gives best results when it reaches its smoke point
d. Due to its molecular structure, burning fat is not extinguished by water.

6.

MULTIPLE CHOICE QUESTION

30 sec • 7 pts

Rancidity is ______.

a. caused by oxidation of fats
b. a form of food spoilage
c. more likely in unsaturated fats
d. All of these are correct

7.

MULTIPLE SELECT QUESTION

30 sec • 6 pts

Butter is an example of a:

Saturated fat
Unsaturated fat

Create a free account and access millions of resources

Create resources

Host any resource

Get auto-graded reports

Google

Continue with Google

Email

Continue with Email

Classlink

Continue with Classlink

Clever

Continue with Clever

or continue with

Microsoft

Microsoft

Apple

Apple

Others

Others

Already have an account?