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Cooking oil: Quiz


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Question 1: However, care must be taken when storing flavored oils to prevent the growth of ________ (the bacteria that produces toxins that can lead to botulism).
Clostridium botulinumClostridium difficileClostridium perfringensClostridium tetani

Question 2: [9] Palmitic acid in palm oil, does not behave like other saturated fats, and is neutral on ________ levels because it is equally distributed among the three “arms” of the triglyceride molecule.
Low-density lipoproteinCholesterolTrans fatAtherosclerosis

Question 3: [3][4] Mayo Clinic highlighted oils that are high in saturated fats include coconut, palm oil and ________.
Palm oilButterOlive oilSoybean

Question 4: While consumption of small amounts of ________ is essential, meta-studies conducted by several scientists find high correlation between excessive amounts of such fats and coronary heart disease.
Fatty acidTrans fatOmega-3 fatty acidSaturated fat

Question 5: [13] The consumption of ________ increases one's risk of coronary heart disease[14] by raising levels of "bad" LDL cholesterol and lowering levels of "good" HDL cholesterol.
HypertensionAtherosclerosisCholesterol embolismTrans fat

Question 6: ________, cashew and other nut-based oils may also present a hazard to persons with a nut allergy.

Question 7: Unlike other dietary fats, ________ are not essential, and they do not promote good health.
CholesterolLow-density lipoproteinAtherosclerosisTrans fat

Question 8: ________ (marketed as "rapeseed oil" or, sometimes, simply "vegetable oil" in the UK)
SoybeanCanolaLardPalm oil

Question 9: Cooking oil is purified ________ of plant origin, which is usually liquid at room temperature (Saturated oils such as coconut and palm are more solid at room tempurature than other oils).
FatFatty acidLipidTrans fat


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