Q.1
An emulsifier molecule has two 'ends'. Pick the correct descriptions for these two 'ends'.
  • Hydrophilic tail - hates water - attaches to oil Hydrophobic head - loves water - attaches to water
  • Hydrophilic tail - hates water - attaches to water Hydrophobic head - loves water - attaches to oil
  • Hydrophobic tail - hates water - attaches to oil Hydrophilic head - loves water - attaches to water
  • Hydrophilic tail - loves water - attaches to oil Hydrophobic head - hates water - attaches to water
Q.2
Where are vegetable oils found?
  • In seeds only
  • In fruits only
  • In nuts and fruits only
  • In seeds, nuts and fruits
Q.3
Pick the method that is NOT used to extract oils from seeds, nuts or fruits.
  • Pressing
  • Distillation
  • Cracking
  • Crushing
Q.4
What do unsaturated vegetable oils tend to be like?
  • They are usually solid at room temperature
  • They are usually liquid at room temperature
  • They are usually gas at room temperature
  • They can be either solid or liquid at room temperature
Q.5
How can we detect chemically if an oil is unsaturated?
  • Add chlorine gas
  • Add hydrogen gas
  • Add bromine solution
  • Add oxygen gas
Q.6
Vegetable oils can be hardened to be solids. What is this process called?
  • Oxidation
  • Decomposition
  • Cracking
  • Hydrogenation
Q.7
Hardening vegetable oils involves adding an element to the oil. What element?
  • Bromine
  • Hydrogen
  • Oxygen
  • Chlorine
Q.8
What conditions are required for the hardening of vegetable oils to take place?
  • Nickel catalyst and a temperature of around 60oC
  • Platinum catalyst and a temperature of around 60oC
  • Nickel catalyst and a pressure of around 200 atmospheres
  • Platinum catalyst and a pressure of around 200 atmospheres
Q.9
Vegetable oils have higher boiling points than water. What effect does this have on food cooked in oil?
  • The food cooks more slowly in oil than in water
  • The food cooks more quickly in oil than it would have done in water
  • Food cooked in oil is cooked at lower temperatures
  • Foods cooked in oil and water are usually the same
Q.10
Mayonnaise, ice cream and milk are all examples of...
  • additives
  • fats
  • emulsions
  • oils
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