Entirety of C1.6 (vegetable oils). Taken directly from the spec so it should be all that you need to know =)
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Erstellt von Natalia Cliff
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Schließen
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Erstellt von Natalia Cliff
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What do you extract vegetable oils from?
How does one extract vegetable oils?
Why are vegetable oils useful?
What are the pros and cons of cooking with vegetable oils?
What are emulsions?
What are the properties of emulsions?
What are emulsions used for?
What are emulsifiers used for? How do they work?
What are unsaturated vegetable oils? How can they be detected?
Describe the process of hardening?
Why do we harden vegetable oils?
