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Cookery Recitation (Starch and Cereals)

Authored by Sherlyn Montiano

Other

10th Grade

10 Questions

Used 46+ times

Cookery Recitation (Starch and Cereals)
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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 BLANK QUESTION

20 sec • 1 pt

It is a polysaccharide made up of hundreds or even thousands of glucose molecules joined together.

3.

FILL IN THE BLANK QUESTION

20 sec • 1 pt

What are the two molecules of starch?

4.

FILL IN THE BLANK 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.

5.

FILL IN THE BLANK 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.

6.

FILL IN THE BLANK QUESTION

20 sec • 1 pt

It is oozing of liquid from gel when cut and allowed to stand (e.g. jelly or baked custard)

7.

FILL IN THE BLANK QUESTION

20 sec • 1 pt

The resistance to flow; increase in thickness or consistency.

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