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The table lists 13 varieties of edible oils by smoke point, recommended heat, typical package size, and typical price for that package.

Heating an oil above its smoke point—the temperature at which the oil begins to smoke—can produce toxic fumes. To avoid this, different oils are recommended for use with different levels of heat:

  • No heat: use at room temperature or below
  • Low heat: use for baking
  • Medium heat: use for sautéing
  • High heat: use for frying

Oil Refined?

Smoke

point

(°C)

Recommended

heat

Package

size

(mL)

Price per

package

($)

Coconut no 190 high   250   8.00
Corn yes 210 high 1,000   6.50
Flaxseed no   49 no   473 18.00
Grape-seed yes 215 high   500 10.50
Olive, extra-virgin no 163 medium   200 13.00
Olive, light yes 225 high   750 12.00
Peanut yes 232 high   475   9.00
Pumpkin no 100 low   250 14.50
Safflower no 100 low   250 20.00
Sesame no 163 medium   500 14.00
Sunflower no 100 low   500   6.00
Sunflower yes 227 high 1,000   7.00
Walnut no 49 no   500   9.50
For each of the following statements about the oils in the table, select Yes if the statement accurately reflects the information above. Otherwise, select No.
Yes No
The range of smoke points for the refined oils is greater than that for the unrefined oils.
The median price per package for the high-heat oils is less than that for the medium-heat oils.
The median package size for refined oils is greater than that for unrefined oils.
答案:B A A
问题:这题为什么选no 老师能不能讲一下整道题的完整思路 我怕我的思路不正确 查看答疑

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