Cookery Recitation (Starch and Cereals)
Authored by Sherlyn Montiano
Other
10th Grade
Used 46+ times
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10 questions
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1.
MULTIPLE SELECT QUESTION
20 sec • 1 pt
Which of the following is a good source of starch? Click all the possible answers.
potato
rice
corn
tapioca
2.
FILL IN THE BLANKS QUESTION
20 sec • 1 pt
It is a polysaccharide made up of hundreds or even thousands of glucose molecules joined together.
(a)
3.
FILL IN THE BLANKS QUESTION
20 sec • 1 pt
What are the two molecules of starch?
(a)
4.
FILL IN THE BLANKS QUESTION
20 sec • 1 pt
It is the sum of changes that occur in the first stages of heating granules in a moist environment which include swelling of granules as water is absorbed and disruption of the organized granule structure.
(a)
5.
FILL IN THE BLANKS QUESTION
20 sec • 1 pt
The process in which starch molecule, particularly the amylose fraction, re-associate or bond together in an ordered structure by gelatinization; ultimately a crystalline order appears.
(a)
6.
FILL IN THE BLANKS QUESTION
20 sec • 1 pt
It is oozing of liquid from gel when cut and allowed to stand (e.g. jelly or baked custard)
(a)
7.
FILL IN THE BLANKS QUESTION
20 sec • 1 pt
The resistance to flow; increase in thickness or consistency.
(a)
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