Cooking Oils and Their Properties

Cooking Oils and Their Properties

Assessment

Interactive Video

Science, Biology, Chemistry

9th - 10th Grade

Hard

Created by

Patricia Brown

FREE Resource

The video explores the variety of cooking oils, their health impacts, and how to choose the right oil based on smoke points and flavor. It highlights the importance of understanding oxidation and the global factors affecting oil availability. The video also discusses the role of oils in cooking and their storage considerations.

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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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