"The Science of Cooking Oils" presented by Dr Joanna McMillan.
Continuing Education Quiz

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* 1. Which of these fats are predominantly monounsaturated fats?

extra virgin olive oil

duck fat

Macadamia oil

All of the above

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* 2. What is the typical cooking temperature of sautéing on the stovetop?

240°C

280°C

120°C

180°C

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* 3. What factors affect the chemical changes in an oil on heating?

Degree of unsaturation

Temperature

Heating time

All of the above

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* 4. In the Spanish study which oil was shown to increase postprandial inflammation the most?

Sunflower oil

Virgin olive oil

Mixed seed oil with added phenolics

There was no difference between oils

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* 5. Which common cooking oil has the highest polyphenol and total antioxidant content?

Vegetable oil

Canola oil

Extra virgin olive oil

Rice bran oil

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* 6. What is the most common chemical parameter used in industrial kitchens to determine when the oil is no longer safe to use?

% polar compounds

Vitamin E content

Biophenol content

Trans fat content

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* 7. Which oil was shown to produce the highest % of polar compounds after prolonged heating?

Coconut oil

Extra virgin olive oil

Canola oil

Sunflower oil

Please keep a copy of this quiz for your CPD records.