Chapter 5 MANUFACTURING OF OIL, FATS AND PRODUCTS MCQs

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1. . ___________ is a non-dairy product created as a substitute for butter.





2. . ___________ is the dairy product made from churning milk or cream.





3. . ___________ is a thick, creamy dressing often used as a condiment.





4. . ___________ is a stable emulsion of oil, egg yolk, and either vinegar or lemon juice, with many options for embellishment with other herbs and spices.





5. . Those products which contain more than 40% and less than 80% fat are known as _________.





6. . ______ is the major area which are considered important in selecting the suitability of oil or fat for frying.





7. . Egg yolk is an important compound of___________.





8. . Animal fats are recovered from fatty tissues by a cooking process which is known as?





9. . Butter and margarine are examples of _______ solutions.





10. . Nutritional value of margarine is__________Kcal/100gm.





11. . The edible oil that remain liquid at refrigerate temperature that is 4.4แต’C is called____.





12. . Highest consumption of oil in salad oil is ___________.





13. . Di sodium EDTA (Ethylene Diamine Tetra Acetic acid) is used to preserve color and flavor of ________?





14. . Lecithin and GMS (glycerol mono stearate) are the examples of?





15. . Gelatin, pectin, carrageenan, agar, xanthan gum, alginate and CMC are used for?





16. . Margarine was developed in ____, after a prize was offered by Emperor Napoleon III of France for an inexpensive butter substitute.





17. . In modern process a machine known as _______is used for emulsification and processing stages.





18. . In mayonnaise citric acid should not less ______ % in lemon juice.





19. . During processing the ideal temperature for mayonnaise is____.





20. . Mayonnaise emulsion is broken if temperature exceed____.





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