Question 1

The specific characteristics of starch gels are influenced by the type and concentration of the starch, the extent of heating, agitation, and the presence of

Accepted Answer

A)  Protein 
B)  Acid and/or sugar 
C)  Acid and/or salt 
D)  Sugar and/or amylaise 
E)  Sugar and/or cellulose 
A)  Protein 
B)  Acid and/or sugar 
C)  Acid and/or salt 
D)  Sugar and/or amylaise 
E)  Sugar and/or cellulose B

Question 2

The food industry is interested in making a chicken pot pie with a thickened sauce. This product would be sold frozen and baked at home in a 400°F. oven. What characteristics of starch would the industry be looking for?

Accepted Answer

[Freeze-thaw stability. Ability to withstand high temperatures, probably cross linked starch. Translucency.]

Question 3

The building blocks of waxy cornstarch are:

Accepted Answer

A)  Fructose 
B)  Sucrose 
C)  Glucose 
D)  Galactose 
E)  Pectin 
A)  Fructose 
B)  Sucrose 
C)  Glucose 
D)  Galactose 
E)  Pectin C

Question 4

An example of a polysaccharide fat replacer is:

Accepted Answer

A)  Tagatose 
B)  Sucralose 
C)  N-lite 
D)  Saccharin 
E)  Nutrasweet 
A)  Tagatose 
B)  Sucralose 
C)  N-lite 
D)  Saccharin 
E)  Nutrasweet

Question 5

To achieve gels of the same strength, it is necessary to:

Accepted Answer

A)  Use the same amount of any type of starch 
B)  Vary the amount of starch, depending on the type 
C)  Dextrinize the starch 
D)  Heat all starches to the same final temperature 
E)  Avoid heating above 60°C 
A)  Use the same amount of any type of starch 
B)  Vary the amount of starch, depending on the type 
C)  Dextrinize the starch 
D)  Heat all starches to the same final temperature 
E)  Avoid heating above 60°C

Question 6

Retrogradation involves hydrogen bonding of starch molecules into a rigid, irreversible gel.

Accepted Answer

A) True 
 B)False

Question 7

The amylopectin content of waxy starches is approximately:

Accepted Answer

A)  5% 
B)  20% 
C)  50% 
D)  75% 
E)  98%. 
A)  5% 
B)  20% 
C)  50% 
D)  75% 
E)  98%.

Question 8

The effect of acid and of sugar on a gelatinizing starch paste is the same chemically.

Accepted Answer

A) True 
 B)False

Question 9

Flour will form a stronger gel than will wheat starch.

Accepted Answer

A) True 
 B)False

Question 10

How do you prepare the to-cook chocolate pudding? List basic steps in preparation.

Accepted Answer

[Stir milk into the

Question 11

Distinguish between:

Accepted Answer

Dextrin and amylose - [Dextrins are brea

Question 12

The amylose content of most starches is approximately:

Accepted Answer

A)  0-5 % 
B)  20-30% 
C)  45-50% 
D)  75-80% 
E)  98% 
A)  0-5 % 
B)  20-30% 
C)  45-50% 
D)  75-80% 
E)  98%

Question 13

Waxy and some root starches do not gel.

Accepted Answer

A) True 
 B)False

Question 14

T or F Cereal starches are much more translucent when gelatinized than are potato starch and tapioca.

Accepted Answer

A) True 
 B)False

Question 15

Amylopectin is responsible for starch gels.

Accepted Answer

A) True 
 B)False

Question 16

Correct by rewriting the following paragraph of results of the starch paste experiment. Values given in the table are correct. Just the interpretation and conclusion are wrong. Crossout the wrong word(s) and add the correct word(s) above the sentence.
$\begin{array}{llcc}
  \text {STARCH  } & \text { APPARENT VISCOSITY }  \
 & \text {mm  } \
 \text { Cornstarch } &15\
 \text {All-purpose flour   } &21\
 \text {Browned flour  } &67\
\end{array}$

The cornstarch paste had a lower apparent viscosity and therefore, a lower viscosity than the other starches. It was thinner. The browned flour caused maltose molecules to be formed. The viscosity was higher as evidenced by the apparent viscosity reading; it was thicker.

Accepted Answer

Values given in the table are correct. J

Question 17

A lemon meringue pie is sliced, in preparation for serving. The filling oozes out of the crust onto the plate. What has caused this? How could it be prevented?

Accepted Answer

[The sugar and acid in the lemon meringu

Question 18

Sugar lowers the pH below 4 and fragments and thins starch gels.

Accepted Answer

A) True 
 B)False

Question 19

Sugar increases translucency of a gelatinized starch mixture.

Accepted Answer

A) True 
 B)False

Question 20

Assuming you had to use the to-cook pudding (no trips to the grocery store!), how would you have proceeded?

Accepted Answer

[Make the to-cook pu

The specific characteristics of starch gels are influenced by the type and concentration of the starch, the extent of heating, agitation, and the presence of

The food industry is interested in making a chicken pot pie with a thickened sauce. This product would be sold frozen and baked at home in a 400°F. oven. What characteristics of starch would the industry be looking for?

The building blocks of waxy cornstarch are:

An example of a polysaccharide fat replacer is:

To achieve gels of the same strength, it is necessary to:

Retrogradation involves hydrogen bonding of starch molecules into a rigid, irreversible gel.

The amylopectin content of waxy starches is approximately:

The effect of acid and of sugar on a gelatinizing starch paste is the same chemically.

Flour will form a stronger gel than will wheat starch.

How do you prepare the to-cook chocolate pudding? List basic steps in preparation.

Distinguish between:

The amylose content of most starches is approximately:

Waxy and some root starches do not gel.

T or F Cereal starches are much more translucent when gelatinized than are potato starch and tapioca.

Amylopectin is responsible for starch gels.

A lemon meringue pie is sliced, in preparation for serving. The filling oozes out of the crust onto the plate. What has caused this? How could it be prevented?

Sugar lowers the pH below 4 and fragments and thins starch gels.

Sugar increases translucency of a gelatinized starch mixture.

Assuming you had to use the to-cook pudding (no trips to the grocery store!), how would you have proceeded?

Todays Food Scene

Water

Physical Aspects of Food Preparation

Overview of Carbohydrates

Monosaccharides, Disaccharides, and Sweeteners

Vegetables and Fruit

Overview of Fats and Oils

Fats and Oils in Food Products

Overview of Proteins

Milk and Milk Products

Meat, Fish, and Poultry

Eggs

Dimensions of Baking

Baking Applications

Food Safety: Concerns and Controls

Food Preservation

Food Additives

The Research Process

Sensory Evaluation

Objective Evaluation

Filters

Exam 6: Starch

The specific characteristics of starch gels are influenced by the type and concentration of the starch, the extent of heating, agitation, and the presence of

The food industry is interested in making a chicken pot pie with a thickened sauce. This product would be sold frozen and baked at home in a 400°F. oven. What characteristics of starch would the industry be looking for?

The building blocks of waxy cornstarch are:

An example of a polysaccharide fat replacer is:

To achieve gels of the same strength, it is necessary to:

Retrogradation involves hydrogen bonding of starch molecules into a rigid, irreversible gel.

The amylopectin content of waxy starches is approximately:

The effect of acid and of sugar on a gelatinizing starch paste is the same chemically.

Flour will form a stronger gel than will wheat starch.

How do you prepare the to-cook chocolate pudding? List basic steps in preparation.

Distinguish between:

The amylose content of most starches is approximately:

Waxy and some root starches do not gel.

T or F Cereal starches are much more translucent when gelatinized than are potato starch and tapioca.

Amylopectin is responsible for starch gels.

A lemon meringue pie is sliced, in preparation for serving. The filling oozes out of the crust onto the plate. What has caused this? How could it be prevented?

Sugar lowers the pH below 4 and fragments and thins starch gels.

Sugar increases translucency of a gelatinized starch mixture.

Assuming you had to use the to-cook pudding (no trips to the grocery store!), how would you have proceeded?

Todays Food Scene

Water

Physical Aspects of Food Preparation

Overview of Carbohydrates

Monosaccharides, Disaccharides, and Sweeteners

Vegetables and Fruit

Overview of Fats and Oils

Fats and Oils in Food Products

Overview of Proteins

Milk and Milk Products

Meat, Fish, and Poultry

Eggs

Dimensions of Baking

Baking Applications

Food Safety: Concerns and Controls

Food Preservation

Food Additives

The Research Process

Sensory Evaluation

Objective Evaluation

Filters