Question 10 You're making some potato chips. What can help keep acrylamide levels to a minimum here? Select one. Frying above 175^circ C Peeling the potatoes Cutting the potatoes into equal-sized pieces

## Step1: Understanding Acrylamide Formation### Acrylamide is a chemical that can form in some foods during high-temperature cooking processes, such as frying, roasting, and baking. It is particularly prevalent in starchy foods like potatoes.## Step2: Impact of Frying Temperature### Frying at temperatures above can increase the formation of acrylamide. Therefore, maintaining a lower frying temperature can help minimize acrylamide levels.## Step3: Peeling the Potatoes### Peeling potatoes can reduce acrylamide formation because the skin contains higher levels of the precursors that lead to acrylamide formation during cooking.## Step4: Cutting Potatoes into Equal-Sized Pieces### Cutting potatoes into equal-sized pieces ensures even cooking, which can help in reducing the formation of acrylamide by preventing overcooking or burning.#