Question 1

High amylopectin starches like cornstarch and tapioca thicken at lower temperatures, making them ideal for pie fillings and sauces.

Accepted Answer

A) True 
 B)False

Question 2

What is the seepage of water out of an aging gel because of the contraction of the gel called?

Accepted Answer

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

Question 3

Retrogradation is caused by the weakening of bonds between amylopectin molecules.

Accepted Answer

A) True 
 B)False

Question 4

Why do resistant starches cause bloating, belching, and flatus in some people?

Accepted Answer

Resistant starches can cause bloating, b

Question 5

Small sauces are

Accepted Answer

A)  sauces made in small amounts that cannot be scaled for commercial sauces. 
B)  sauces made with mild herbs and spices that have a delicate flavor. 
C)  secondary sauces created when a flavor is added to a mother sauce. 
D)  sauces used in small quantities on the side of meat or vegetable dishes. 
A)  sauces made in small amounts that cannot be scaled for commercial sauces. 
B)  sauces made with mild herbs and spices that have a delicate flavor. 
C)  secondary sauces created when a flavor is added to a mother sauce. 
D)  sauces used in small quantities on the side of meat or vegetable dishes.

Question 6

Potatoes and cassava are examples of

Accepted Answer

A)  synthetic starches. 
B)  grain starches. 
C)  cornstarches. 
D)  root starches. 
A)  synthetic starches. 
B)  grain starches. 
C)  cornstarches. 
D)  root starches.

Question 7

Which continental cuisine has roots, tubers, and sorghum as the main dietary starches?

Accepted Answer

A)  Australia 
B)  Africa 
C)  Asia 
D)  Europe 
A)  Australia 
B)  Africa 
C)  Asia 
D)  Europe

Question 8

Gelatinization occurs when starch granules are heated in a liquid and thereby expand.

Accepted Answer

A) True 
 B)False

Question 9

Starches may also be modified, specifically degraded, by exposing them to chemical oxidizers.

Accepted Answer

A) True 
 B)False

Question 10

Which additive competes with starch for available water and delays gelatinization?

Accepted Answer

A)  sugar 
B)  fat 
C)  protein 
D)  salt 
A)  sugar 
B)  fat 
C)  protein 
D)  salt

Question 11

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 12

Glazes are concentrated flavorings and/or seasonings used in sauces.

Accepted Answer

A) True 
 B)False

Exam 18: Starches and Sauces

High amylopectin starches like cornstarch and tapioca thicken at lower temperatures, making them ideal for pie fillings and sauces.

What is the seepage of water out of an aging gel because of the contraction of the gel called?

Retrogradation is caused by the weakening of bonds between amylopectin molecules.

Why do resistant starches cause bloating, belching, and flatus in some people?

Small sauces are

Potatoes and cassava are examples of

Which continental cuisine has roots, tubers, and sorghum as the main dietary starches?

Gelatinization occurs when starch granules are heated in a liquid and thereby expand.

Starches may also be modified, specifically degraded, by exposing them to chemical oxidizers.

Which additive competes with starch for available water and delays gelatinization?

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

Glazes are concentrated flavorings and/or seasonings used in sauces.

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meat

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pies and Pastries

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters