Summative Test 3

Gelatinization

Occurs when the starch granules are heated in liquid

B

Starch is a polysaccharide consisting of long chains of repeating units of glucose molecules linked together. It can be either in the form of amylose which is made up of linear molecules, or amylopectin wherein molecules are highly branched.

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A. First statement is true, second statement is false

B. Both statements are true

C. Both statements are false

D. First statement is false, second statement is true

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(answer with letter)

Couscous

Popular in Middle East and Africa

Retrogradation

Also known as syneresis

A

What are the two ingredients needed to make a slurry?

A. Starch, cool liquid

B. Flour, hot water

C. None of the above

D. Flour, starch

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(answer with letter)

D

All are ways to properly store dry starches, except:

A. Place in an airtight container

B. Away from direct sunlight

C. Store in a dry place

D. None of the above

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(answer with letter)

Gelatinization

The increase in volume, viscosity, and translucency of starch granules when they are heated in a liquid.

Couscous

Moroccan Pasta

Durum Wheat

Semolina flour is derived from

Vermicelli

Little Worms

Dextrinization

The breakdown of starch molecules to smaller, sweeter- tasting dextrin molecules in the presence of dry heat.

Sol

Fluid starch paste

Sulfur dioxide

In making cornstarch, dried kernels are softened by soaking them in warm water that contains?

(Sulfur Monoxide, Sulfur Phosphide, Sulfur Phosphate, Sulfur Dioxide)

5\.5%

If eggs are added by at least _______ egg by weight, the pasta product is referred to as noodles.

C

Dried beans serves as a source of dietary starch. Tapioca is derived from arrowroot.

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A. First statement is false, second statement is true

B. Both statements are false

C. First statement is true, second statement is false

D. Both statements are true

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(answer with letter)

corn

Most likely to gel:

(Waxy Maize, Tapioca, Corn, Potato)

Wet milling

Process used to derive starch from corn

Both statements are false

Starch granules differ in size and shape due to its chemical origin. Knowing its source does not contribute to its viscosity and flavor.

A. Both statements are true

B. First statement is true, second statement is false

C. First statement is false, second statement is true

D. Both statements are false

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(answer with full sentence, not letter)

4

All are factors that influence gelatinization, except:


1. Water
2. Acid
3. Fat
4. None of the above

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(answer with number)

imitation pasta

asian noodles

Both statements are true

Wonton wrappers are considered pasta. Rigatoni means grooved.

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A. Both statements are true

B. First statement is true, second statement is false

C. First statement is false, second statement is true

D. Both statements are false

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(answer with full statement/sentence, not letter)

3

All are root starches, except:


1. Potato
2. Tapioca
3. Corn
4. Arrowroot

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(answer with number)

amylose

Starches that tend to gel consists more ?

2

All are factors that influence gelatinization, except:


1. Temperature
2. None of the choices
3. Stirring
4. Timing

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(answer with number)

pure amylopectin

A waxy starch is made up of:

A. Pure amylose

B. Equal portions of amylose and amylopectin

C. Pure amylopectin

D. None of the above

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(answer with full phrase/statement)