Question

Imagine that you're frying or deep frying. With respect to fatty cooking fluids, the smoke point will be highest in?

A. reused vegetable oil.
B. bacon grease.
C. liquefied lard.
D. pure vegetable oil

Answer 1

D.) Pure vegetable oil

Vegetable oils have higher smoke points.
Though REUSED vegetable oils won't do as well. If you come across a similar question, just know it's vegetable and it's not reused! :)
But your answer is D, Hope this helped!

Answer 2

D. Pure vegetable oil.

Step-by-step explanation:

The smoking point is the temperature at which the fat or oil began to smoke before reaching its boiling point. The smoking point increase with decrease in fatty acid content and the act of heating oil or fat produces more fatty acids thus decreasing the smoking point.

The smoking point of liquefied lard is 370°F.

The smoking point of bacon grease or bacon fat is 325°F.

the smoking point of pure vegetable oil is 400°F.

The reused vegetable oil has high number of fatty acids which is likely to decrease its smoking point in proportion to number of times it is reused.