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- 1. Multiple Choice
Which of the following binding agents are thermoreversible?
Pectin
Gelatin
Agar
Protein
- 2. Multiple Choice
A gel from which of the following binding agents melts at below your body temperature
Agar
Starch
Pectin
Gelatin
- 3. Multiple Choice
What two conditions does pectin require in order to form a gel?
High sugar content and high acid
High sugar content and low acid
Low sugar content and high acid
Low sugar content and low acid
- 4. Multiple Choice
Protease enzymes will prevent which of these binding agents from setting?
Pectin
Gelatin
Agar
Starch
All of the above
- 5. Multiple Choice
To use tropical fruit with gelatin, which of the following is true?
You cannot use tropical fruit with gelatin
Handle it as you would any puree
Boil the puree prior to use
Add protease enzymes
Boil the gelatin prior to use
- 6. Multiple Choice
Which of the following may prevent agar from setting?
Boiling with an acidic ingredient
Cooking with the sugar
Protease enzymes
Adding tropical fruit after cooking
All of the above
- 7. Multiple Choice
Agar bears the closet resemblance to
Disaccharides
Starch
Proteins
Gelatine
Pectin
- 8. Multiple Choice
True or False: When adding acid to a pectin jelly, it should be added at the end of cooking?
True
False
- 9. Multiple Choice
Bloom strength is a specification that is used for
Starch
Pectin
Agar
Gelatin
All of the above
- 10. Multiple Choice
"Blooming" with regard to gelatin could also be called
Retrograding
Gelatinizing
Hydrating
Denaturing
Hydrolyzing
- 11. Multiple Choice
Which of the following binding agents are thermoreversible?
Pectin
Gelatin
Agar
Protein
- 12. Multiple Choice
When making pectin jellies, acid should be added
At the end of cooking
At the beginning of cooking
Midway through cooking
You should not add acid to pectin jellies
- 13. Multiple Choice
Which of the following binding agents melt at below your body tempe?rature
Gelatine
Agar
Pectin
Starch
- 14. Multiple Choice
Which of the binding agents has a very short texture?
Agar
Gelatine
Pectin
Starch
- 15. Multiple Choice
Which of the binding agents must be boiled to activate?
Gelatine
Pectin
Agar
Starch
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