Question 1

Matching
Definition choices:
-gelation

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 2

Which of the following starches form(s)heavy-bodied, stringy, clear pastes and is/are resistant to gelling upon cooling?

Accepted Answer

A)  tapioca 
B)  sorghum 
C)  rice and wheat 
D)  waxy corn hybrid 
E)  high-amylase corn hybrid 
A)  tapioca 
B)  sorghum 
C)  rice and wheat 
D)  waxy corn hybrid 
E)  high-amylase corn hybrid

Question 3

Matching
Definition choices:
-dextrinization

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 4

Which of the following factors either decreases the viscosity of a starch paste or delays the gelatinization of a starch paste?

Accepted Answer

A)  adding acid prior to the end of pasting 
B)  stirring late in the cooking process 
C)  adding sugar to the starch prior to cooking 
D)  all of the above decrease or delay gelatinization 
E)  none of the above decreases or delays gelatinzation 
A)  adding acid prior to the end of pasting 
B)  stirring late in the cooking process 
C)  adding sugar to the starch prior to cooking 
D)  all of the above decrease or delay gelatinization 
E)  none of the above decreases or delays gelatinzation

Question 5

The most common solid starch hydrolysates used now are

Accepted Answer

A)  gums and pectins. 
B)  maltose and sucrose. 
C)  celluloses and hemicelluloses. 
D) 	dry maltodextrins and corn syrup solids. 
A)  gums and pectins. 
B)  maltose and sucrose. 
C)  celluloses and hemicelluloses. 
D) 	dry maltodextrins and corn syrup solids.

Question 6

Which of the following starches consists entirely of amylopectin?

Accepted Answer

A)  potato 
B)  tapioca 
C)  corn 
D)  waxy maize 
E)  wheat 
A)  potato 
B)  tapioca 
C)  corn 
D)  waxy maize 
E)  wheat

Question 7

Short-bodied pastes that set to very rigid, opaque gels upon cooling are most likely prepared from starch derived from

Accepted Answer

A)  roots and tubers. 
B)  high-amylase hybrids. 
C)  cereal grains. 
D)  waxy hybrids. 
A)  roots and tubers. 
B)  high-amylase hybrids. 
C)  cereal grains. 
D)  waxy hybrids.

Question 8

Starches that are high in amylose content will gel.

Accepted Answer

A) True 
 B)False

Question 9

Ninety-five percent (95%)of the purified starch in the United States comes from corn.

Accepted Answer

A) True 
 B)False

Question 10

The main difference between a roux and beurre manié is that

Accepted Answer

A)  in a beurre manié, the butter and flour are not cooked. 
B)  a beurre manié is mixed in all at once. 
C)  larger quantities of a beurre manié are needed for the same thickening power. 
D)  with a beurre manié, extended simmering gets rid of the floury taste. 
A)  in a beurre manié, the butter and flour are not cooked. 
B)  a beurre manié is mixed in all at once. 
C)  larger quantities of a beurre manié are needed for the same thickening power. 
D)  with a beurre manié, extended simmering gets rid of the floury taste.

Question 11

The mainstays of diets throughout the world are _____ containing chains of glucose.

Accepted Answer

A)  fruits 
B)  meats 
C)  starchy foods 
D)  vegetables 
E)  all protein foods 
A)  fruits 
B)  meats 
C)  starchy foods 
D)  vegetables 
E)  all protein foods

Question 12

The primary functions of starch in food preparation include serving:

Accepted Answer

A)  as an edible film. 
B)  as a sweetener source. 
C)  as a thickening and gelling agent. 
D)  as a leavening agent. 
E)  all of the above 
A)  as an edible film. 
B)  as a sweetener source. 
C)  as a thickening and gelling agent. 
D)  as a leavening agent. 
E)  all of the above

Question 13

Which of the following countries rely on roots, tubers, and sorghum as the main dietary starches?

Accepted Answer

A)  certain African countries 
B)  Ireland and the United Kingdom 
C)  China, Japan, and India 
D)  North American countries 
A)  certain African countries 
B)  Ireland and the United Kingdom 
C)  China, Japan, and India 
D)  North American countries

Question 14

A roux is a thickener made:

Accepted Answer

A)  by combining starch and a cool liquid. 
B)  by concentrating a soup stock until it is a syrupy consistency. 
C)  by cooking equal parts of flour and fat. 
D)  from equal parts of soft butter blended with flour. 
A)  by combining starch and a cool liquid. 
B)  by concentrating a soup stock until it is a syrupy consistency. 
C)  by cooking equal parts of flour and fat. 
D)  from equal parts of soft butter blended with flour.

Question 15

Retrogradation is caused by the weakening of bonds between amylopectin molecules.

Accepted Answer

A) True 
 B)False

Question 16

The best way to prevent retrogradation is to

Accepted Answer

A)  freeze the starch before gelatinization occurs. 
B)  use potato or tapioca starches in frozen starch products. 
C)  use the gelled food as soon as possible. 
D)  all of the above answers are correct 
A)  freeze the starch before gelatinization occurs. 
B)  use potato or tapioca starches in frozen starch products. 
C)  use the gelled food as soon as possible. 
D)  all of the above answers are correct

Question 17

Commercially, _____ is most often used to thicken puddings, whereas _____ is preferred in the manufacture of canned and frozen food products.

Accepted Answer

A)  tapioca, potato starch 
B)  regular cornstarch, waxy cornstarch 
C)  regular sorghum, waxy sorghum 
D)  high-amylase cornstarch, regular cornstarch 
A)  tapioca, potato starch 
B)  regular cornstarch, waxy cornstarch 
C)  regular sorghum, waxy sorghum 
D)  high-amylase cornstarch, regular cornstarch

Question 18

Which starch source(s)has/have the ability to form viscous, short-bodied pastes and set(s)to an opaque gel upon cooling?

Accepted Answer

A)  potato 
B)  tapioca 
C)  rice and wheat 
D)  corn and sorghum 
A)  potato 
B)  tapioca 
C)  rice and wheat 
D)  corn and sorghum

Question 19

Which of the following sauces is made with creamed butter, powered sugar, and vanilla or other flavoring?

Accepted Answer

A)  butter 
B)  hard 
C)  hollandaise 
D)  custard 
A)  butter 
B)  hard 
C)  hollandaise 
D)  custard

Question 20

Oxidized starches

Accepted Answer

A)  are more viscous than cross-linked starches. 
B)  are cloudier than cross-linked starches. 
C)  are not appropriate for use as stabilizers and emulsifiers. 
D)  are ideal for dusting foods such as marshmallows because of their powder-like consistency. 
A)  are more viscous than cross-linked starches. 
B)  are cloudier than cross-linked starches. 
C)  are not appropriate for use as stabilizers and emulsifiers. 
D)  are ideal for dusting foods such as marshmallows because of their powder-like consistency.

Exam 18: Starches and Sauces

Matching Definition choices: -gelation

Which of the following starches form(s)heavy-bodied, stringy, clear pastes and is/are resistant to gelling upon cooling?

Matching Definition choices: -dextrinization

Which of the following factors either decreases the viscosity of a starch paste or delays the gelatinization of a starch paste?

The most common solid starch hydrolysates used now are

Which of the following starches consists entirely of amylopectin?

Short-bodied pastes that set to very rigid, opaque gels upon cooling are most likely prepared from starch derived from

Starches that are high in amylose content will gel.

Ninety-five percent (95%)of the purified starch in the United States comes from corn.

The main difference between a roux and beurre manié is that

The mainstays of diets throughout the world are _____ containing chains of glucose.

The primary functions of starch in food preparation include serving:

Which of the following countries rely on roots, tubers, and sorghum as the main dietary starches?

A roux is a thickener made:

Retrogradation is caused by the weakening of bonds between amylopectin molecules.

The best way to prevent retrogradation is to

Commercially, _____ is most often used to thicken puddings, whereas _____ is preferred in the manufacture of canned and frozen food products.

Which starch source(s)has/have the ability to form viscous, short-bodied pastes and set(s)to an opaque gel upon cooling?

Which of the following sauces is made with creamed butter, powered sugar, and vanilla or other flavoring?

Oxidized starches

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Commercially, _ is most often used to thicken puddings, whereas _ is preferred in the manufacture of canned and frozen food products.