Question 1

Glazes are concentrated flavorings and/or seasonings used in sauces

Accepted Answer

A) True 
 B)False

Question 2

The base for a tartar sauce is tomato paste

Accepted Answer

A) True 
 B)False

Question 3

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 4

Glucose derived from starch is called

Accepted Answer

A) dextrose. 
B) sucrose. 
C) maltose. 
D) fructose. 
A) dextrose. 
B) sucrose. 
C) maltose. 
D) fructose.

Question 5

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 
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

Question 6

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 7

Describe the five mother sauces What does the term mother sauce imply and what are examples of small sauces which may be made from the mother sauce, where appropriate? Discuss the thickeners for each sauce including a roux, beurre manié, and slurry

Accepted Answer

The five mother sauces are the foundatio

Question 8

A mother sauce is:

Accepted Answer

A) also known as the grand, leading, or major sauce. 
B) a secondary sauce created when a flavor is added to a thickened or unthickened sauce. 
C) a thick or thin sauce made from meat, fish, poultry, or vegetables. 
D) a vegetable broth or bouillon that has added flavoring compounds in it. 
A) also known as the grand, leading, or major sauce. 
B) a secondary sauce created when a flavor is added to a thickened or unthickened sauce. 
C) a thick or thin sauce made from meat, fish, poultry, or vegetables. 
D) a vegetable broth or bouillon that has added flavoring compounds in it.

Question 9

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 10

Au jus means:

Accepted Answer

A) served "just as is." 
B) served "in its own juice." 
C) served until "it is just right." 
D) served with a flavoring concentrate. 
A) served "just as is." 
B) served "in its own juice." 
C) served until "it is just right." 
D) served with a flavoring concentrate.

Question 11

Starches that are high in amylose content will gel

Accepted Answer

A) True 
 B)False

Question 12

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 13

Which of the following is not a basic ingredient in a thickened sauce?

Accepted Answer

A) a liquid 
B) a thickening agent 
C) a seasoning or flavoring agent 
D) a meat bone 
A) a liquid 
B) a thickening agent 
C) a seasoning or flavoring agent 
D) a meat bone

Question 14

Name the many sources of starches utilized as thickeners Where are these starches used in food products? Include specific examples for each category

Accepted Answer

The answer of Name the many sources of starches utilized...

Exam 18: Starches and Sauces

Glazes are concentrated flavorings and/or seasonings used in sauces

The base for a tartar sauce is tomato paste

Cereal grains typically gelatinize between _____ degrees F

Glucose derived from starch is called

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

Describe the five mother sauces What does the term mother sauce imply and what are examples of small sauces which may be made from the mother sauce, where appropriate? Discuss the thickeners for each sauce including a roux, beurre manié, and slurry

A mother sauce is:

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

Au jus means:

Starches that are high in amylose content will gel

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

Which of the following is not a basic ingredient in a thickened sauce?

Name the many sources of starches utilized as thickeners Where are these starches used in food products? Include specific examples for each category

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