Deep-Frying and Ice: A Dangerous Combination

What is the main reason why ice should not be deep-fried?

• It causes a dangerous eruption of oil and steam.

• It makes the oil taste bad.

• It melts too quickly.

• It cools down the oil too much.

What happens when ice is introduced to boiling oil?

• The ice cools the oil down to a safe temperature.

• The ice rapidly turns to steam, causing an explosion.

• The ice remains solid and floats on the oil.

• The ice melts slowly and mixes with the oil.

What is the 'flash point' in the context of deep-frying?

• The temperature at which oil becomes flammable.

• The temperature at which oil solidifies.

• The temperature at which oil starts to boil.

• The temperature at which ice melts.

Why does dry ice react differently with hot oil compared to regular ice?

• Dry ice immediately turns from solid to gas, avoiding explosion.

• Dry ice melts into water before reacting.

• Dry ice is not affected by high temperatures.

• Dry ice is less dense than regular ice.

How is deep-fried ice cream made possible?

• By using dry ice instead of regular ice.

• By coating the ice cream with a protective layer.

• By freezing the ice cream at a lower temperature.

• By using a special type of oil.