Exam 18: Starches and Sauces

Discuss the structure of a polysaccharide and include why the proportions of the two starch fractions, amylose and amylopectin, are such important contributors to the functionality of the starch. What types of starches are high in amylose and which are high in amylopectin?

Complex carbohydrates (polysaccharides) provide _____ kcalories of energy per gram.

What is gravy? Discuss the gravy preparation process and the specific guidelines for each step.

Why should fruit juices be added to pie fillings or salad dressings after gelatinization has occurred?

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

The most common solid starch hydrolysates used now are

Which of the following has been chemically or physically modified to create unique functional characteristics?

On which continent is rice the most important staple food?

Tomato sauce is a mother sauce that can also be used by itself.

The increase in volume, viscosity, and translucency of starch granules when heated in a liquid is called

What happens to the quality of dry starches with improper storage? How should starches and sauces be properly stored? What foodborne illness issues should we be concerned with?

The main difference between a roux and beurre manié is that

The trick to a smooth hollandaise sauce is to heat the sauce without curdling the egg.

Where do plant cells store starch?

A roux is a thickener that is usually prepared using

Au jus means _____ extracted from meat during cooking.

The most important staple food in China, Japan, India, and other Asian countries is

List in order the typical steps involved in making a gravy.

All of the following are thickened sauces except