Reference no: EM133152953

Define "lipid"
Identify two functions of lipids in cooking.
Compare a fat with an oil.
Explain how saturated and unsaturated fats differ.
Describe a trans fat and the process of hydrogenation.
Identify the primary location of lipid digestion.
Summarize the role bile plays in lipid digestion.
Differentiate between LDL and HDL.
List three foods high in monounsaturated fats.
Name two polyunsaturated fats considered essential fatty acids.
Identify the primary source of trans fats.
List five sources of dietary cholesterol.
Explain why cholesterol does not need to be incorperated into the diet.
List four health problems associated with being overweight.
Identify three signs of lipid deficiency.
Explain what happens to fats or oils when exposed to air for a prolonged period.
Name the nutrient in fats and oils that is destroyed by light.
Explain why the smoke point of a fat or oil should be considered when cooking.
Describe two scenarios where fats and oils can hinder presentation.
Identify three ways to reduce the saturated fat content of various dishes.