1) research polyunsaturated, monounsaturated, and saturated fats, which ones are most stable for cooking? What fats/ should be avoided 2) Knowing the information from question 10 , what should you avoid when cooking with oils /fats? Why ?
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- 1.) Use the link in your notes, research polyunsaturated, monounsaturated, and saturated fats, which ones are most stable for cooking? What fats/ should be avoided? 2.) Knowing the information from question 10 , what should you avoid when cooking with oils/fats? Why ?Which of the following contains the most lipids? A. Banana B. Champorado C. Olive oil D. CheeseWhat process is used to put fats together? Group of answer choices A. anhydric fusion B. chemical awesomeness C. dehydration synthesis D. glycolysis E. hydrolysis
- 1. Lipids are found in: a. Bread b. Oils/Fats/Waxes c. Meat d. Chocolate 2. Give an example of an unsaturated lipid in your diet: 3. Give an example of a saturated lipid in your diet:1)What is the chemical structure of a trans fat compared to that of a non-trans fat? 2)How much trans fat do you consume daily? 3)How would you balance the needs of the food industry with the health risks associated with changing the chemical composition of a food ?How would you balance the needs of the food industry with the health risks associated with changing the chemical composition of a food ?
- The following are all examples of inclusion, except? A Glycogen, fats, foreign materials. B Fats, pigments, crystals. C Glycogen, cholesterol, vit Beta. D Water vacuoles, glycogen, pigments.1. Draw three (3) carbohydrate-containing samples that you can find in your house or community. Identify the specific name of carbohydrate present in each of your example.Which of the following is considered beneficial to our health and recommended to consume more? 1. Saturated fat 2.LDL 3. HDL 4. Unsaturated fat 5. Cholesterol 6. Whole grain A. 2+4+6 B. 2+5+6 C. 3+4+6 D.2+3+4
- One serving of a food contains 2 g of saturated fat. What % Daily Valuefor saturated fat would appear on the food label for this food?Create an illustrated step-by-step schematic diagram of the following Analysis of Lipids: e. Saponification f. Emulsification of FatsWhich of the following is false about carbohydrates? a. they serve as supportive structure; and protective components in the cell walls of the bacteria and plants b. they are essential components of the genetic material c. they can act as ligands and receptors in cellular communication d. they are generally non-polar and supply the body with fat-soluble vitamins