Question 1

Cereal grains typically gelatinize between _____ degrees F.

Accepted Answer

A)  133 and 158 
B)  144 and 167 
C)  145 and 165 
D)  212 and 320 
A)  133 and 158 
B)  144 and 167 
C)  145 and 165 
D)  212 and 320

Question 2

Tomato sauce is one of the mother sauces and is important in Italian food preparation.

Accepted Answer

A) True 
 B)False

Question 3

Starch consists of repeating units of:

Accepted Answer

A)  fructose. 
B)  galactose. 
C)  glucose. 
D)  sucrose. 
A)  fructose. 
B)  galactose. 
C)  glucose. 
D)  sucrose.

Question 4

The base for a tartar sauce is tomato paste.

Accepted Answer

A) True 
 B)False

Question 5

A smooth, lump-free sauce depends on the presence of sifted starches.

Accepted Answer

A) True 
 B)False

Question 6

Small sauces are:

Accepted Answer

A)  sauces made in small amounts that cannot be scaled for commercial sauces. 
B)  sauces made with mild herbs and spices that have a delicate flavor. 
C)  secondary sauces created when a flavor is added to a mother sauce. 
D)  sauces used in small quantities on the side of meat or vegetable dishes. 
A)  sauces made in small amounts that cannot be scaled for commercial sauces. 
B)  sauces made with mild herbs and spices that have a delicate flavor. 
C)  secondary sauces created when a flavor is added to a mother sauce. 
D)  sauces used in small quantities on the side of meat or vegetable dishes.

Question 7

Starch from which source is most accurately described as forming a viscous, long-bodied, relatively clear paste when gelatinized, and then a weak gel upon cooling?

Accepted Answer

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

Question 8

Beurre manié is an uncooked butter and flour mixture which is added in small amounts to a simmering sauce to thicken it.

Accepted Answer

A) True 
 B)False

Cereal grains typically gelatinize between _____ degrees F.

Tomato sauce is one of the mother sauces and is important in Italian food preparation.

Starch consists of repeating units of:

The base for a tartar sauce is tomato paste.

A smooth, lump-free sauce depends on the presence of sifted starches.

Small sauces are:

Starch from which source is most accurately described as forming a viscous, long-bodied, relatively clear paste when gelatinized, and then a weak gel upon cooling?

Beurre manié is an uncooked butter and flour mixture which is added in small amounts to a simmering sauce to thicken it.

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meats

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pastries and Pies

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

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Exam 18: Starches and Sauces

Cereal grains typically gelatinize between _____ degrees F.

Tomato sauce is one of the mother sauces and is important in Italian food preparation.

Starch consists of repeating units of:

The base for a tartar sauce is tomato paste.

A smooth, lump-free sauce depends on the presence of sifted starches.

Small sauces are:

Starch from which source is most accurately described as forming a viscous, long-bodied, relatively clear paste when gelatinized, and then a weak gel upon cooling?

Beurre manié is an uncooked butter and flour mixture which is added in small amounts to a simmering sauce to thicken it.

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meats

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pastries and Pies

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters