Kim is a baker who loves to try new desserts to make. She is contemplating trying out a new dessert from a different culture. She is unfamiliar with some of the ingredients. This could cause a problem for Kim because she is hypoallergenic to lipids. How could Kim test this new dessert for lipids? What test could she use and what are the procedures to collect accurate data? (You may use bullet points or numbered lists to explain your answer).