Question 1

Starch usually needs to be gelatinized if gelation of a starch-thickened product is to occur.

Accepted Answer

A) True 
 B)False

Question 2

Which of the following is an example of a long grain rice?

Accepted Answer

A)  Mochigomi 
B)  Calmochi 
C)  Basmati 
D)  Arborio 
E)  Koshihikari 
A)  Mochigomi 
B)  Calmochi 
C)  Basmati 
D)  Arborio 
E)  Koshihikari

Question 3

A thickened starch mixture that flows is called a:

Accepted Answer

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

Question 4

A fellow student with this same problem adds one tablespoon cornstarch to the cold pudding/whipped cream mixture. What would this do? What was wrong with this approach? What must happen to the cornstarch for it to thicken? What "side effects" would you see from adding the raw cornstarch?

Accepted Answer

[Adding cornstarch to a cold mixture mig

Question 5

The fraction of starch that undergoes retrogradation most readily is

Accepted Answer

A)  Pectin 
B)  Dextrin 
C)  Amylopectin 
D)  Glucose 
E)  Amylose 
A)  Pectin 
B)  Dextrin 
C)  Amylopectin 
D)  Glucose 
E)  Amylose

Question 6

Sugar decreases the viscosity of starch gels by:

Accepted Answer

A)  Competing for water, thus decreasing swelling 
B)  Diffusing the water out of the gel 
C)  Fragmenting the starch 
D)  Hydrolyzing the starch bonds 
E)  Osmosis causing water to flow from the starch 
A)  Competing for water, thus decreasing swelling 
B)  Diffusing the water out of the gel 
C)  Fragmenting the starch 
D)  Hydrolyzing the starch bonds 
E)  Osmosis causing water to flow from the starch

Question 7

Waxy starches are useful when formulating products with a gel structure.

Accepted Answer

A) True 
 B)False

Question 8

The change that can be observed after a cooked starch mixture has aged for a while is termed

Accepted Answer

A)  Retrogradation 
B)  Gelatinization 
C)  Dextrinization 
D)  Crystallization 
E)  Aging 
A)  Retrogradation 
B)  Gelatinization 
C)  Dextrinization 
D)  Crystallization 
E)  Aging

Question 9

Acid is often added to a starch gel after gelatinization because:

Accepted Answer

A)  Acid fragments starch, causing the gel to thin 
B)  Sugar thins the gel, and acid is needed to thicken 
C)  The flavor of the acid will be less pronounced 
D)  None of the above 
E)  A and C 
A)  Acid fragments starch, causing the gel to thin 
B)  Sugar thins the gel, and acid is needed to thicken 
C)  The flavor of the acid will be less pronounced 
D)  None of the above 
E)  A and C

Question 10

All starches have the same size and shape when viewed under a microscope.

Accepted Answer

A) True 
 B)False

Question 11

Briefly describe the appearance of a cut piece of cherry pie made with corn starch as the thickener compared to a cut piece of cherry pie made with all-purpose flour as the thickener.

Accepted Answer

[The cherry pie filling made w

Starch usually needs to be gelatinized if gelation of a starch-thickened product is to occur.

Which of the following is an example of a long grain rice?

A thickened starch mixture that flows is called a:

A fellow student with this same problem adds one tablespoon cornstarch to the cold pudding/whipped cream mixture. What would this do? What was wrong with this approach? What must happen to the cornstarch for it to thicken? What "side effects" would you see from adding the raw cornstarch?

The fraction of starch that undergoes retrogradation most readily is

Sugar decreases the viscosity of starch gels by:

Waxy starches are useful when formulating products with a gel structure.

The change that can be observed after a cooked starch mixture has aged for a while is termed

Acid is often added to a starch gel after gelatinization because:

All starches have the same size and shape when viewed under a microscope.

Briefly describe the appearance of a cut piece of cherry pie made with corn starch as the thickener compared to a cut piece of cherry pie made with all-purpose flour as the thickener.

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

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Exam 6: Starch

Starch usually needs to be gelatinized if gelation of a starch-thickened product is to occur.

Which of the following is an example of a long grain rice?

A thickened starch mixture that flows is called a:

A fellow student with this same problem adds one tablespoon cornstarch to the cold pudding/whipped cream mixture. What would this do? What was wrong with this approach? What must happen to the cornstarch for it to thicken? What "side effects" would you see from adding the raw cornstarch?

The fraction of starch that undergoes retrogradation most readily is

Sugar decreases the viscosity of starch gels by:

Waxy starches are useful when formulating products with a gel structure.

The change that can be observed after a cooked starch mixture has aged for a while is termed

Acid is often added to a starch gel after gelatinization because:

All starches have the same size and shape when viewed under a microscope.

Briefly describe the appearance of a cut piece of cherry pie made with corn starch as the thickener compared to a cut piece of cherry pie made with all-purpose flour as the thickener.

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