Review Module 5

“Al dente” means:

• Creamy pudding

• Shellfish soup

• Soup noodles

• To the tooth

In which Filipino dish does starch function as a thickening agent?

• Buko pie

• Kutsinta

• Pandesal

• Okoy

Which statement best describes “Skin Formation”?

• A. This can be avoided by temperature control and constant stirring so the starch granules do not settle at the bottom of the cooking pan.

• B. This is due to loss of water from the starch and protein molecules near the surface of the mixture.

• C. This is due to ungelatinized starch.

• D. This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar.

In which type of preparation does starch function as a binding and filling agent?

• Beverage, soup, salad

• Cake fillings, candies

• Meat loaves

• Pudding, kakanin

All of the following are factors affecting starch paste viscosity and starch gel strength EXCEPT:

• Cooling and Storage Conditions

• Endpoint temperature

• Heating rate

• Time interval