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