Question 1

The component of starch that facilitates gel formation is:

Accepted Answer

A)  Pectin 
B)  Amylopectin 
C)  Amylose 
D)  Dextrins 
E)  Maltose 
A)  Pectin 
B)  Amylopectin 
C)  Amylose 
D)  Dextrins 
E)  Maltose

Question 2

Starch is a complex carbohydrate that consists of two fractions:

Accepted Answer

A)  Amylose and amylopectin 
B)  Gel and sol 
C)  Dextrin and dextrose 
D)  Lignin and hilum 
E)  Disaccharide and Polysaccharide 
A)  Amylose and amylopectin 
B)  Gel and sol 
C)  Dextrin and dextrose 
D)  Lignin and hilum 
E)  Disaccharide and Polysaccharide

Question 3

For maximum viscosity of a lemon pie filling, the lemon juice should be added

Accepted Answer

A)  Before stirring in the cornstarch 
B)  Before cooking the filling 
C)  Any time while cooking the filling 
D)  After the filling has started to boil 
E)  After the filling is removed from the heat 
A)  Before stirring in the cornstarch 
B)  Before cooking the filling 
C)  Any time while cooking the filling 
D)  After the filling has started to boil 
E)  After the filling is removed from the heat

Question 4

The preferred type of starch to be used in formulating a frozen gelatinized starch mixture is

Accepted Answer

A)  Free amylose 
B)  Free amylopectin 
C)  Waxy starch 
D)  Mealy starch 
E)  Thin film starch 
A)  Free amylose 
B)  Free amylopectin 
C)  Waxy starch 
D)  Mealy starch 
E)  Thin film starch

Question 5

Retrogradation is

Accepted Answer

A)  A decreased swelling of the starch granules as sugar competes with starch for water 
B)  A reforming of hydrogen bonds into crystalline regions as the starch paste is held 
C)  The breakdown of a starch paste when acid is added at the beginning of the cooking period 
D)  The swelling of starch granules upon exposure to heat 
E)  The saturation of the starch granule with an increase of sugar 
A)  A decreased swelling of the starch granules as sugar competes with starch for water 
B)  A reforming of hydrogen bonds into crystalline regions as the starch paste is held 
C)  The breakdown of a starch paste when acid is added at the beginning of the cooking period 
D)  The swelling of starch granules upon exposure to heat 
E)  The saturation of the starch granule with an increase of sugar

Question 6

Gelatinization can occur without producing a product that gels.

Accepted Answer

A) True 
 B)False

Question 7

Increasing the amount of sugar in a starch mixture

Accepted Answer

A)  Increases both viscosity and translucency 
B)  Decreases both viscosity and translucency 
C)  Has no effect on the viscosity of the cooked product 
D)  Decreases viscosity and increases translucency 
E)  Increases viscosity and decreases translucency 
A)  Increases both viscosity and translucency 
B)  Decreases both viscosity and translucency 
C)  Has no effect on the viscosity of the cooked product 
D)  Decreases viscosity and increases translucency 
E)  Increases viscosity and decreases translucency

Question 8

The separation of the liquid from a gel is called

Accepted Answer

A)  Dextrinization, 
B)  Gelatinization 
C)  Gelation 
D)  Retrogradation 
E)  Syneresis 
A)  Dextrinization, 
B)  Gelatinization 
C)  Gelation 
D)  Retrogradation 
E)  Syneresis

Question 9

Increasing the amount of sugar in a starch mixture decreases the viscosity of the cooked product because sugar:

Accepted Answer

A)  Competes for the water 
B)  Raises the coagulation temperature 
C)  Causes acid hydrolysis 
D)  Breaks the ring structure of glucose 
E)  None of these 
A)  Competes for the water 
B)  Raises the coagulation temperature 
C)  Causes acid hydrolysis 
D)  Breaks the ring structure of glucose 
E)  None of these

Question 10

Amylose sub-units are linked together primarily by:

Accepted Answer

A)  1,4-α-glucosidic linkages 
B)  1,6-α-glucosidic linkages 
C)  Salt bridges 
D)  1,4- and 1,6-α-glucosidic linkages 
E)  Van der Waals forces 
A)  1,4-α-glucosidic linkages 
B)  1,6-α-glucosidic linkages 
C)  Salt bridges 
D)  1,4- and 1,6-α-glucosidic linkages 
E)  Van der Waals forces

Question 11

Amylopectin sub-units are linked together by:

Accepted Answer

A)  1,4-α-glucosidic linkages 
B)  1,6-α-glucosidic linkages 
C)  Salt bridges 
D)  1,4- and 1,6-α-glucosidic linkages 
E)  Van der Waals forces 
A)  1,4-α-glucosidic linkages 
B)  1,6-α-glucosidic linkages 
C)  Salt bridges 
D)  1,4- and 1,6-α-glucosidic linkages 
E)  Van der Waals forces

Question 12

Arborio rice is an aromatic rice that resists retrogradation in storage

Accepted Answer

A) True 
 B)False

Question 13

Acid thins starch pastes because the acid competes with the starch for the water.

Accepted Answer

A) True 
 B)False

Question 14

To achieve gels of the same gel strength:

Accepted Answer

A)  Always use the same amount of starch 
B)  Vary the amount of starch, depending on the type of starch 
C)  Start by dextrinizing the starch 
D)  Heat all starches to the same final temperature 
E)  Avoid heating above 60°C. 
A)  Always use the same amount of starch 
B)  Vary the amount of starch, depending on the type of starch 
C)  Start by dextrinizing the starch 
D)  Heat all starches to the same final temperature 
E)  Avoid heating above 60°C.

Question 15

A colloidal system in which a liquid is dispersed in a solid is called

Accepted Answer

A)  Sol 
B)  Coagulum 
C)  Gel 
D)  Precipitate 
E)  Gum 
A)  Sol 
B)  Coagulum 
C)  Gel 
D)  Precipitate 
E)  Gum

Question 16

When tapioca starch pudding is frozen and thawed, it does not undergo syneresis. Why not?
What uses of tapioca does this demonstration bring to mind?

Accepted Answer

[Tapioca is a root starch with the major

Question 17

Complete the following chart showing how starch breaks down into glucose.

$ \begin{array}{cc}
\underline{\text { Product }}&\underline{\text {Classification of Carbohydrate}}\
\text { Starch } &\underline{ \text {\quad\quad }} \  \downarrow& \downarrow \ {\underline{\quad\quad }} & \downarrow \ \downarrow & \downarrow \ \underline{\quad\quad} & \underline{\quad\quad} \ \downarrow & \downarrow \\underline{\quad\quad}& \underline{\quad\quad}\end{array} $

Accepted Answer

Product Classification of Carb

Question 18

Starch gel formation occurs due to the presence of

Accepted Answer

A)  Amylose 
B)  Amylopectin 
C)  Cellulose 
D)  Modified starch 
E)  Waxy starch 
A)  Amylose 
B)  Amylopectin 
C)  Cellulose 
D)  Modified starch 
E)  Waxy starch

Question 19

Pasting is the change that occurs to starch if heating is continued after gelatinization has taken place. It includes the loss of amylose and implosion of the starch granule.

Accepted Answer

A) True 
 B)False

Question 20

Once the pudding and whipped cream were folded together, the filling did not appear to be thick enough to set up when sliced. Why might it thicken later? Should you take any steps to thicken it now?

Accepted Answer

[The starch in the t

Exam 6: Starch

The component of starch that facilitates gel formation is:

Starch is a complex carbohydrate that consists of two fractions:

For maximum viscosity of a lemon pie filling, the lemon juice should be added

The preferred type of starch to be used in formulating a frozen gelatinized starch mixture is

Retrogradation is

Gelatinization can occur without producing a product that gels.

Increasing the amount of sugar in a starch mixture

The separation of the liquid from a gel is called

Increasing the amount of sugar in a starch mixture decreases the viscosity of the cooked product because sugar:

Amylose sub-units are linked together primarily by:

Amylopectin sub-units are linked together by:

Arborio rice is an aromatic rice that resists retrogradation in storage

Acid thins starch pastes because the acid competes with the starch for the water.

To achieve gels of the same gel strength:

A colloidal system in which a liquid is dispersed in a solid is called

When tapioca starch pudding is frozen and thawed, it does not undergo syneresis. Why not? What uses of tapioca does this demonstration bring to mind?

Complete the following chart showing how starch breaks down into glucose. Starch \downarrow \downarrow \downarrow \downarrow \downarrow \downarrow \downarrow

Starch gel formation occurs due to the presence of

Pasting is the change that occurs to starch if heating is continued after gelatinization has taken place. It includes the loss of amylose and implosion of the starch granule.

Once the pudding and whipped cream were folded together, the filling did not appear to be thick enough to set up when sliced. Why might it thicken later? Should you take any steps to thicken it now?

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

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