In the previous quiz, they talked about the oils used in cooking; a note to mention about cooking and preparing food with oil is that we must be conscious of that oil’s smoke point. This is the heat at which the oil becomes “spoiled” and so toxic and a carcinogen to the human body. This is a table detailing smoke points for oil and fat:

Apologies that i don't have the web page or reference for this table. If you have it please send it to me and I'll apply it to this page. Thank you.

Reference: http://chartsbin.com/view/1962

The smoke point generally refers to the temperature at which a cooking fat or oil begins to break down to glycerol and free fatty acids, and produce bluish smoke. The glycerol is then further broken down to acrolein which is a component of the smoke. It is the presence of the acrolein that causes the smoke to be extremely irritating to the eyes and throat. The smoke point also marks the beginning of both flavor and nutritional degradation.

Reference: http://en.wikipedia.org/wiki/Smoke_point