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Questions and Answers
What type of emulsions are salad dressings analogous to?
What type of emulsions are salad dressings analogous to?
- Emulsions with no defined structure
- Neither oil-in-water nor water-in-oil emulsions
- Oil-in-water emulsions (correct)
- Water-in-oil emulsions
Why is stabilisation against rancidification particularly important for salad dressings?
Why is stabilisation against rancidification particularly important for salad dressings?
- Because they are often stored after opening for a long time in a refrigerator (correct)
- Because they are not used in cooking
- Because they are not susceptible to oxidation
- Because they are often consumed immediately
What is the characteristic of salad dressings that allows various spices or spice extracts to be used for their stabilisation?
What is the characteristic of salad dressings that allows various spices or spice extracts to be used for their stabilisation?
- Their characteristic flavour (correct)
- Their characteristic texture
- Their characteristic colour
- Their characteristic smell
Which of the following spices has antioxidative activity and can be used in salad dressings?
Which of the following spices has antioxidative activity and can be used in salad dressings?
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What is the purpose of adding a metal chelator to a salad dressing based on soybean oil?
What is the purpose of adding a metal chelator to a salad dressing based on soybean oil?
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What is the result of adding dried leaves of summer savory or rosemary to an oil-in-water emulsion dressing?
What is the result of adding dried leaves of summer savory or rosemary to an oil-in-water emulsion dressing?
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