Question 1

A pH below _____ decreases the viscosity of a starch gel.

Accepted Answer

A)  4.0 
B)  6.5 
C)  7.0 
D)  7.5 
E)  8.0 
A)  4.0 
B)  6.5 
C)  7.0 
D)  7.5 
E)  8.0 A

Question 2

Which of the following is not a basic ingredient in a thickened sauce?

Accepted Answer

A)  a liquid 
B)  a thickening agent 
C)  a seasoning or flavoring agent 
D)  a meat bone 
A)  a liquid 
B)  a thickening agent 
C)  a seasoning or flavoring agent 
D)  a meat bone D

Question 3

What are the typical steps in making a gravy, in order?

Accepted Answer

A)  preparing a roux, adding hot liquid, cooking, and seasoning 
B)  heating liquid, seasoning, preparing a roux, and cooking 
C)  reduction, deglazing, straining, degreasing, and seasoning 
D)  degreasing, deglazing, reduction, straining, and seasoning 
A)  preparing a roux, adding hot liquid, cooking, and seasoning 
B)  heating liquid, seasoning, preparing a roux, and cooking 
C)  reduction, deglazing, straining, degreasing, and seasoning 
D)  degreasing, deglazing, reduction, straining, and seasoning D

Question 4

One result of dextrinization is

Accepted Answer

A)  an increase in sweetness. 
B)  an increase in thickening power. 
C)  an increase in the amount of water needed for sufficient absorption. 
D)  a pale color of the final product. 
A)  an increase in sweetness. 
B)  an increase in thickening power. 
C)  an increase in the amount of water needed for sufficient absorption. 
D)  a pale color of the final product.

Question 5

Matching
Definition choices:
-reduction

Accepted Answer

A) the seepage of water out of an aging gel due to contraction of the gel 
B) the development of a semi-solid sol from a cooked starch paste 
C) the simmering or boiling of a liquid until the volume is reduced through evaporation, leaving a thicker, concentrated, flavorful mass 
D) the increase in volume, viscosity, and translucency of starch granules when they are heated in a liquid 
E) the breakdown of starch molecules to smaller, sweeter-tasting molecules in the presence of dry heat 
A) the seepage of water out of an aging gel due to contraction of the gel 
B) the development of a semi-solid sol from a cooked starch paste 
C) the simmering or boiling of a liquid until the volume is reduced through evaporation, leaving a thicker, concentrated, flavorful mass 
D) the increase in volume, viscosity, and translucency of starch granules when they are heated in a liquid 
E) the breakdown of starch molecules to smaller, sweeter-tasting molecules in the presence of dry heat

Question 6

Au jus means:

Accepted Answer

A)  served "just as is." 
B)  served "in its own juice." 
C)  served "just right." 
D)  served with a flavoring concentrate. 
A)  served "just as is." 
B)  served "in its own juice." 
C)  served "just right." 
D)  served with a flavoring concentrate.

Question 7

The physical unit for storing starch in plants is the:

Accepted Answer

A)  amylase. 
B)  amylopectin. 
C)  polysaccharides. 
D)  inulin. 
E)  granule. 
A)  amylase. 
B)  amylopectin. 
C)  polysaccharides. 
D)  inulin. 
E)  granule.

Question 8

Glazes are concentrated flavorings and/or seasonings used in sauces.

Accepted Answer

A) True 
 B)False

Question 9

Glucose derived from starch is called

Accepted Answer

A)  dextrose. 
B)  sucrose. 
C)  maltose. 
D)  fructose. 
A)  dextrose. 
B)  sucrose. 
C)  maltose. 
D)  fructose.

Question 10

Matching
Definition choices:
-gelatinization

Accepted Answer

A) the seepage of water out of an aging gel due to contraction of the gel 
B) the development of a semi-solid sol from a cooked starch paste 
C) the simmering or boiling of a liquid until the volume is reduced through evaporation, leaving a thicker, concentrated, flavorful mass 
D) the increase in volume, viscosity, and translucency of starch granules when they are heated in a liquid 
E) the breakdown of starch molecules to smaller, sweeter-tasting molecules in the presence of dry heat 
A) the seepage of water out of an aging gel due to contraction of the gel 
B) the development of a semi-solid sol from a cooked starch paste 
C) the simmering or boiling of a liquid until the volume is reduced through evaporation, leaving a thicker, concentrated, flavorful mass 
D) the increase in volume, viscosity, and translucency of starch granules when they are heated in a liquid 
E) the breakdown of starch molecules to smaller, sweeter-tasting molecules in the presence of dry heat

Question 11

Which of the following factors competes with starch for available water and delays gelatinization?

Accepted Answer

A)  sugar 
B)  fat 
C)  protein 
D)  only answers a and b are correct 
E)  answers a, b, and c are correct 
A)  sugar 
B)  fat 
C)  protein 
D)  only answers a and b are correct 
E)  answers a, b, and c are correct

Question 12

Once combined with a liquid, pregelatinized starches must be heated in order for gelation to occur.

Accepted Answer

A) True 
 B)False

Question 13

Root starches include all of the following except

Accepted Answer

A)  arrowroot. 
B)  cassava. 
C)  potato. 
D)  sorghum. 
E)  tapioca.
F)taro. 
A)  arrowroot. 
B)  cassava. 
C)  potato. 
D)  sorghum. 
E)  tapioca.
F)taro.

Question 14

A mother sauce is:

Accepted Answer

A)  also known as the grand, leading, or major sauce. 
B)  a secondary sauce created when a flavor is added to a thickened or unthickened sauce. 
C)  a thick or thin sauce made from meat, fish, poultry, or vegetables. 
D)  a vegetable broth or bouillon that has added flavoring compounds in it. 
A)  also known as the grand, leading, or major sauce. 
B)  a secondary sauce created when a flavor is added to a thickened or unthickened sauce. 
C)  a thick or thin sauce made from meat, fish, poultry, or vegetables. 
D)  a vegetable broth or bouillon that has added flavoring compounds in it.

Question 15

Complex carbohydrates (polysaccharides)provide _____ kcalories of energy per gram.

Accepted Answer

A)  two 
B)  four 
C)  seven 
D)  nine 
A)  two 
B)  four 
C)  seven 
D)  nine

Question 16

Matching
Definition choices:
-retrogradation

Accepted Answer

A) the seepage of water out of an aging gel due to contraction of the gel 
B) the development of a semi-solid sol from a cooked starch paste 
C) the simmering or boiling of a liquid until the volume is reduced through evaporation, leaving a thicker, concentrated, flavorful mass 
D) the increase in volume, viscosity, and translucency of starch granules when they are heated in a liquid 
E) the breakdown of starch molecules to smaller, sweeter-tasting molecules in the presence of dry heat 
A) the seepage of water out of an aging gel due to contraction of the gel 
B) the development of a semi-solid sol from a cooked starch paste 
C) the simmering or boiling of a liquid until the volume is reduced through evaporation, leaving a thicker, concentrated, flavorful mass 
D) the increase in volume, viscosity, and translucency of starch granules when they are heated in a liquid 
E) the breakdown of starch molecules to smaller, sweeter-tasting molecules in the presence of dry heat

Question 17

Which of the following is not a characteristic of cross-linked starches?

Accepted Answer

A)  the starch is more heat resistant 
B)  the starch is more likely to lose viscosity when exposed to heat 
C)  improved appearance and texture in a pie filling, compared to one that utilizes unmodified starch 
D)  ideal for use in pasta, cheese, and barbecue sauces 
A)  the starch is more heat resistant 
B)  the starch is more likely to lose viscosity when exposed to heat 
C)  improved appearance and texture in a pie filling, compared to one that utilizes unmodified starch 
D)  ideal for use in pasta, cheese, and barbecue sauces

Question 18

The trick to a smooth Hollandaise sauce is to heat the sauce without curdling the egg.

Accepted Answer

A) True 
 B)False

Question 19

The food industry utilizes starch because it can function as all of the following except

Accepted Answer

A)  a stabilizer. 
B)  a texturizer. 
C)  a protein binder. 
D)  a fat substitute. 
E)  an emulsification aid.
F)a gelling agent. 
A)  a stabilizer. 
B)  a texturizer. 
C)  a protein binder. 
D)  a fat substitute. 
E)  an emulsification aid.
F)a gelling agent.

Question 20

It is the varying _____ content causes that texture differences in starch-containing foods.

Accepted Answer

A)  amylose 
B)  protein 
C)  fiber 
D)  polysaccharide 
A)  amylose 
B)  protein 
C)  fiber 
D)  polysaccharide

Exam 18: Starches and Sauces

A pH below _____ decreases the viscosity of a starch gel.

Which of the following is not a basic ingredient in a thickened sauce?

What are the typical steps in making a gravy, in order?

One result of dextrinization is

Matching Definition choices: -reduction

Au jus means:

The physical unit for storing starch in plants is the:

Glazes are concentrated flavorings and/or seasonings used in sauces.

Glucose derived from starch is called

Matching Definition choices: -gelatinization

Which of the following factors competes with starch for available water and delays gelatinization?

Once combined with a liquid, pregelatinized starches must be heated in order for gelation to occur.

Root starches include all of the following except

A mother sauce is:

Complex carbohydrates (polysaccharides)provide _____ kcalories of energy per gram.

Matching Definition choices: -retrogradation

Which of the following is not a characteristic of cross-linked starches?

The trick to a smooth Hollandaise sauce is to heat the sauce without curdling the egg.

The food industry utilizes starch because it can function as all of the following except

It is the varying _____ content causes that texture differences in starch-containing foods.

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