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WorksheetsQuiz on Fats and Sugars
Total questions: 10
Worksheet time: 5mins
Fats and oils are primarily composed of:
Amino acids
Polysaccharides
Triglycerides
Vitamins and minerals
The process of converting liquid oils into semisolid fats is called:
Refining
Winterization
Hydrogenation
Plasticizing
Plasticity of fats refers to:
Melting point of fat
Ability to be spread and molded
Flavor stability
Oil absorption capacity
Winterization of oil is done to:
Increase sweetness
Remove waxes and high-melting triglycerides
Improve color
Increase viscosity
The temperature at which fat begins to decompose and smoke appears is called:
Melting point
Plastic point
Smoking point
Freezing point
Which factor lowers the smoking point of fats?
Low moisture
High purity
Presence of food particles and repeated heating
Fresh oil
Excess oil absorption during cooking occurs when:
Oil temperature is high
Oil temperature is too low
Food has low moisture
Food is coated well
Sugar mainly provides:
Iron
Protein
Energy (Carbohydrates)
Fat
Jaggery and honey are examples of:
Refined sugar products
Unrefined sugar products
Artificial sweeteners
Non-nutritive sugars
Caramelization occurs when sugar is heated:
With acids
Without water at high temperatures
In cold conditions
With excess oil
