
Summative II
Quiz
•
Life Skills
•
10th Grade
•
Practice Problem
•
Hard
katherine adizas
Used 6+ times
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20 questions
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1.
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1 min • 1 pt
The faster starch-water dispersion is heated; the thinner it will be at the identical endpoint temperature.
2.
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1 min • 1 pt
Incomplete gelatinized starch will not attain optimum starch paste viscosity or gel strength.
3.
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1 min • 1 pt
Over gelatinization results in increased starch paste viscosity and gel strength.
4.
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1 min • 1 pt
Weaker gel is due to loss of water from the starch and protein molecules near the surface of the mixture.
5.
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1 min • 1 pt
Cooking time differ to every shape and size of the pasta.
6.
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1 min • 1 pt
Pasta shapes with holes or ridges, such as wagon wheels or rotini, are perfect for thinner sauces.
7.
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1 min • 1 pt
Al dente is an Italian phrase that means to the tooth.
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