Functions of Lipids in Food Preparation

According to the information provided, one of the six main functions of lipids in cooking is to ________ heat.

• Transfer

• Absorb

• Reflect

• Block

According to the information provided, one of the six main functions of lipids in cooking is to ________ food, making it softer.

• Tenderize

• Caramelize

• Ferment

• Emulsify

According to the information provided, one of the six main functions of lipids in cooking is to ________ mixtures, introducing air.

• Aerate

• Solidify

• Sweeten

• Color

According to the information provided, one of the six main functions of lipids in cooking is to enhance ________.

• Flavor

• Color

• Texture

• Temperature

According to the information provided, one of the six main functions of lipids in cooking is to ________ surfaces, reducing friction.

• Lubricate

• Solidify

• Sweeten

• Color

According to the information provided, one of the six main functions of lipids in cooking is to serve as liquids in ________.

• Emulsions

• Carbohydrates

• Proteins

• Minerals

According to the information about transferring heat, what are lipids an excellent medium for?

(a)  

According to the information about transferring heat, how do lipids transfer heat from cooking utensils to food?

• Slowly and unevenly

• Quickly, evenly, and at very high temperatures

• Only at low temperatures

• Not at all

According to the information about transferring heat, what happens to the temperature of lipids as heat is added?

According to the information about transferring heat, why do lipids help food develop a crisp exterior?

• Because lipids get hot enough to brown food and develop a crisp exterior.

• Because lipids prevent any heat from reaching the food.

• Because lipids cool the food rapidly.

• Because lipids dissolve the food completely.