Question 1

What occurs when the gel cools and bonds continue to form between amylose molecules?

Accepted Answer

A)  gelatinization 
B)  dextrinization 
C)  syneresis 
D)  retrogradation 
A)  gelatinization 
B)  dextrinization 
C)  syneresis 
D)  retrogradation D

Question 2

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. 
E)  None of these 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. 
E)  None of these decrease or delay gelatinization. D

Question 3

Commercially, _____ is most often used to thicken puddings, whereas _____ is preferred in the manufacture of canned and frozen food products.

Accepted Answer

A)  tapioca; potato starch 
B)  regular cornstarch; waxy cornstarch 
C)  regular sorghum; waxy sorghum 
D)  high-amylase cornstarch; regular cornstarch 
A)  tapioca; potato starch 
B)  regular cornstarch; waxy cornstarch 
C)  regular sorghum; waxy sorghum 
D)  high-amylase cornstarch; regular cornstarch B

Question 4

Glaze is a thickener that is made by cooking equal parts of flour and fat.

Accepted Answer

A) True 
 B)False

Question 5

How do starch granules behave when heated in a liquid and undergoing gelatinization?

Accepted Answer

A)  volume increases 
B)  viscosity increases 
C)  translucency increases 
D)  All of these increase. 
A)  volume increases 
B)  viscosity increases 
C)  translucency increases 
D)  All of these increase.

Question 6

Which type of food is the mainstay of diets throughout the world?

Accepted Answer

A)  starchy 
B)  ketogenic 
C)  vegan 
D)  Atkins 
A)  starchy 
B)  ketogenic 
C)  vegan 
D)  Atkins

Question 7

Is a hollandaise sauce considered thickened or unthickened? What are the main ingredients? Describe the method for preparing the sauce. Are there any safety issues to be aware of?

Accepted Answer

Hollandaise sauce is considered a thicke

Question 8

Which of the following processes is the breakdown of starch molecules to smaller, sweeter-tasting dextrin molecules in the presence of dry heat?

Accepted Answer

A)  syneresis 
B)  dextrinization 
C)  retrogradation 
D)  gelatinization 
A)  syneresis 
B)  dextrinization 
C)  retrogradation 
D)  gelatinization

Question 9

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 10

What contribution(s) do starches make to sauces, gravies, and soups?

Accepted Answer

A)  They contribute texture, taste, and appearance. 
B)  They enhance the absorption of other nutrients. 
C)  They increase the boiling point. 
D)  All of these are correct. 
A)  They contribute texture, taste, and appearance. 
B)  They enhance the absorption of other nutrients. 
C)  They increase the boiling point. 
D)  All of these are correct.

Question 11

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

There are many sources of starches utili

Question 12

When humans consume starches from food, the digestion process converts starch back to

Accepted Answer

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

Question 13

Tartar sauce is made with mayonnaise, capers, olives, parsley, and chopped pickles.

Accepted Answer

A) True 
 B)False

Question 14

Describe the processes of retrogradation, syneresis, and dextrinization. Explain what causes each of these to occur.

Accepted Answer

Retrogradation is the process in which s

Question 15

Dextrinization results in an increase in

Accepted Answer

A)  sweetness. 
B)  sourness. 
C)  saltiness. 
D)  bitterness. 
A)  sweetness. 
B)  sourness. 
C)  saltiness. 
D)  bitterness.

Question 16

Which of the following is not a characteristic of cross-linked starches?

Accepted Answer

A)  The starch is more heat resistant. 
B)  The starch is more likely to lose viscosity when exposed to heat. 
C)  The starch improves appearance and texture in a pie filling compared to one that utilizes unmodified starch. 
D)  The starch is ideal for use in pasta, cheese, and barbecue sauces. 
A)  The starch is more heat resistant. 
B)  The starch is more likely to lose viscosity when exposed to heat. 
C)  The starch improves appearance and texture in a pie filling compared to one that utilizes unmodified starch. 
D)  The starch is ideal for use in pasta, cheese, and barbecue sauces.

Question 17

The best way to prevent retrogradation is to

Accepted Answer

A)  freeze the starch before gelatinization occurs. 
B)  use potato or tapioca starches in frozen starch products. 
C)  use the gelled food as soon as possible. 
D)  All of these are correct. 
A)  freeze the starch before gelatinization occurs. 
B)  use potato or tapioca starches in frozen starch products. 
C)  use the gelled food as soon as possible. 
D)  All of these are correct.

Question 18

It is the varying _____ content that causes texture differences in starch-containing foods.

Accepted Answer

A)  amylose 
B)  protein 
C)  fiber 
D)  polysaccharide 
A)  amylose 
B)  protein 
C)  fiber 
D)  polysaccharide

Question 19

Starches that are high in amylose content will gel.

Accepted Answer

A) True 
 B)False

Question 20

The primary functions of starch in food preparation include serving as

Accepted Answer

A)  an edible film. 
B)  a sweetener source. 
C)  a thickening and gelling agent. 
D)  a leavening agent. 
E)  All of these are correct. 
A)  an edible film. 
B)  a sweetener source. 
C)  a thickening and gelling agent. 
D)  a leavening agent. 
E)  All of these are correct.

Exam 18: Starches and Sauces

What occurs when the gel cools and bonds continue to form between amylose molecules?

Which of the following factors either decreases the viscosity of a starch paste or delays the gelatinization of a starch paste?

Commercially, _____ is most often used to thicken puddings, whereas _____ is preferred in the manufacture of canned and frozen food products.

Glaze is a thickener that is made by cooking equal parts of flour and fat.

How do starch granules behave when heated in a liquid and undergoing gelatinization?

Which type of food is the mainstay of diets throughout the world?

Is a hollandaise sauce considered thickened or unthickened? What are the main ingredients? Describe the method for preparing the sauce. Are there any safety issues to be aware of?

Which of the following processes is the breakdown of starch molecules to smaller, sweeter-tasting dextrin molecules in the presence of dry heat?

A mother sauce is

What contribution(s) do starches make to sauces, gravies, and soups?

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

When humans consume starches from food, the digestion process converts starch back to

Tartar sauce is made with mayonnaise, capers, olives, parsley, and chopped pickles.

Describe the processes of retrogradation, syneresis, and dextrinization. Explain what causes each of these to occur.

Dextrinization results in an increase in

Which of the following is not a characteristic of cross-linked starches?

The best way to prevent retrogradation is to

It is the varying _____ content that causes texture differences in starch-containing foods.

Starches that are high in amylose content will gel.

The primary functions of starch in food preparation include serving as

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