Starches in Food | 64 plays

1.

Multiple Choice

45 sec

1 pt

One of the two types of starch that contributes gelling characteristics to cooked and cooled starch mixtures.

Amylopectin

Amylose

Modified

Tapioca

2.

Multiple Choice

45 sec

1 pt

One of the two types of starch that makes a paste when a starch mixture is cooked in the presence of water.

Amylopectin

Amylose

Modified

Tapioca

3.

Multiple Choice

45 sec

1 pt

Starch is a Carbohydrate

True

False

4.

Multiple Choice

45 sec

1 pt

When flour is mixed with a liquid and heated, as in a sauce, the mixture will thicken. This is called_________

Thickening

Viscosity

Gelatinization

Roux

5.

Multiple Choice

45 sec

1 pt

Which is not a starch that can be used in the sauce?

Arrow Root

Corn Flour

Potato

Butter

6.

Multiple Choice

45 sec

1 pt

When starch granules swell when cooked with liquid, then burst open and release the starch, causing the liquid to thicken...

Viscosity

gelatinization

plasticity

emulsification

7.

Multiple Choice

45 sec

1 pt

As a liquid thickened by starch cools, more bonds are formed between the starch molecules. This is known as ____.

syneresis

retrogradation

gelatinization

setting

8.

Multiple Choice

45 sec

1 pt

Extra bonds formed between starch molecules causes water to be squeezed out of a gel. This is called ________.

syneresis

retrogradation

gelatinization

setting

9.

Multiple Choice

45 sec

1 pt

When thickening something with corn starch, why should the starch be mixed with a cold liquid before adding it to a hot liquid?

It will taste better

It doesn't matter

To prevent lumps

You shouldn't - you should add it right to the hot liquid

10.

Multiple Select

45 sec

1 pt

There are two reasons to cook a starch with a fat when making a roux. What are they?

Improve the flavor

Prevent lumps by separating the starch particles with fat

Improve the thickening

To keep the starch from thickening too much.

11.

Multiple Select

45 sec

1 pt

Which of the following are sources of starches? (Select all that apply)

Potatoes

Wheat

Milk

Corn

12.

Multiple Select

45 sec

1 pt

Which of these is a role starches can play in food?

Thickening

Binding

Breading

Tenderizing

13.

Multiple Choice

45 sec

1 pt

How does low pH (acidity) impact thickening by starches?

Low pH = less thickening (breaks down starch molecules)

Low pH = more thickening (connects starch molecules together)

pH doesn't impact starches

Only high pH (alkalinity) impacts thickening

14.

Multiple Choice

45 sec

1 pt

Why does a darker roux have less thickening ability than a lighter roux?

Longer cooking breaks down starch molecules, so they can thicken less

Darker rouxs actually have more thickening power because they've been cooked longer

There is no difference in the thickening ability of rouxs

Darker rouxs use a different fat that lowers the ability of starch to thicken

15.

Multiple Choice

45 sec

1 pt

What are the three layers in a bound breading?

Egg, flour, cheese

Flour, seasonings, breadcrumbs

Flour, eggs, breadcrumbs

Egg, breadcrumbs, cheese

16.

Multiple Choice

45 sec

1 pt

This layer of a bound breading absorbs extra moisture from the meat and helps hold the egg in place.

Flour

Egg

Breadcrumbs

None of these

17.

Multiple Choice

45 sec

1 pt

This layer of a bound breading creates the crispy, crunchy outer layer.

Flour

Egg

Breadcrumbs

None of these

18.

Multiple Select

45 sec

1 pt

What benefits are there to coating foods in breading before cooking them?

Hold in moisture

Flavor and texture

Insulates the food from the heat so it cooks gently

Makes it healthier

19.

Multiple Choice

45 sec

1 pt

When you pull gravy out of the fridge, why might it be more of a gel than a liquid?

Cooling caused retrogradation, which made it set up

Starch lowered the freezing point of the water, so the gravy froze in the fridge

Fat in the gravy solidfied

That's just how it be

20.

Multiple Choice

45 sec

1 pt

Cornstarch will turn a liquid into more of a gel, while flour will turn it into more of a paste. Why is this?

Cornstarch is a purer form of starch

Flour has more amylose

Cornstarch has more amylose

Flour has protein (gluten) that gets in the way of thickening

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