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- 1. Multiple Choice
What are the parts of plants that store most starch?
Roots, leaves and seeds
Seeds, roots and leaves
Seeds, roots and tubers
Tubers, seeds and leaves
- 2. Multiple Choice
Classification of starch that refers to the starches as originally derived from its plants source.
Native starch
Modified starch
Purified starch
Rice starch
- 3. Multiple Choice
What classification of starch that have been altered physically or chemically?
Modified starch
Native or natural starch
Processed starch
Purified starch
- 4. Multiple Choice
What is the plant source for tapioca?
cassava
Corn
Potato
Rice
- 5. Multiple Choice
Corn, wheat, rice, grain, sorghum and oats are classified as ______________.
Cereal grains
legumes
Roots
Tubers
- 6. Multiple Choice
One of the molecule of native starch that contributes gelling characteristics to cooked and cooled starch mixtures.
Amylopectin
Amylose
Modified
Tapioca
- 7. Multiple Choice
Starches that have been altered physically or chemically to modify one or more of its key chemicals and/or physical structure
Modified starch
Native starch
Potato starch
Purified starch
- 8. Multiple Choice
Starches that maybe separated from grains and tubers by a process called wet milling.
Modified starch
Native starch
Potato starch
Purified starch
- 9. Multiple Choice
Refers to any grains or starchy pod that is used as food.
Cassava
Cereals
Corn
Potato
- 10. Multiple Choice
Native Starch molecule that contributes cohesion, viscosity or thickening properties when a starch mixture is cooked in the presence of water
Amylopectin
Amylose
Modified
Tapioca
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