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题库 / EAOfficialPractice-TA-65
Dietician: Because of their chemical makeup, some oils are better suited for cooking at high heat than others. This is important because heating an oil above its smoke point—the temperature at which the oil begins to smoke—produces toxic fumes and free radicals, which can be harmful. Refined oils are highly processed with chemicals and should be avoided. Here are some recommendations for suitable uses of oils based on their heat type.
- No heat—use these oils on salads or as condiments
- Low heat—use these oils for sauces and for baking
- Medium heat—use these oils for light sautéing
- High heat—use these oils for browning and frying
The table lists information about the oils that Mariano is considering buying after reading the dietician’s advice. The table also includes the amount of each oil per container and the price for that amount of oil.
U = unrefined
R = refined
For each of the following statements, select True if the statement is true based on the information provided. Otherwise, select False.
| Ture | False | |
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Among the oils listed that are of the type the dietician recommends for frying, there is only one that Mariano can choose if he follows all of the dietician's advice.
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Grape-seed oil has the greatest price per ml of all high-heat oils listed.
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Among the oils on the list, there is a strong positive correlation between the amount per container (in ml) and the price for the container (in dollars).
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