One of the two types of starch that contributes gelling characteristics to cooked and cooled starch mixtures.

• Amylopectin

• Amylose

• Modified

• Tapioca

One of the two types of starch that makes a paste when a starch mixture is cooked in the presence of water.

• Amylopectin

• Amylose

• Modified

• Tapioca

Tags

NGSS.MS-PS1-2

Starch is a Carbohydrate

• True

• False

When flour is mixed with a liquid and heated, as in a sauce, the mixture will thicken. This is called_________

• Thickening

• Viscosity

• Gelatinization

• Roux

Which is not a starch that can be used in the sauce?

• Arrow Root

• Corn Flour

• Potato

• Butter

When starch granules swell when cooked with liquid, then burst open and release the starch, causing the liquid to thicken...

• Viscosity

• gelatinization

• plasticity

• emulsification

As a liquid thickened by starch cools, more bonds are formed between the starch molecules. This is known as ____.

• syneresis

• retrogradation

• gelatinization

• setting

Extra bonds formed between starch molecules causes water to be squeezed out of a gel. This is called ________.

• syneresis

• retrogradation

• gelatinization

• setting

When thickening something with corn starch, why should the starch be mixed with a cold liquid before adding it to a hot liquid?

• It will taste better

• It doesn't matter

• To prevent lumps

• You shouldn't - you should add it right to the hot liquid

There are two reasons to cook a starch with a fat when making a roux. What are they?

• Improve the flavor

• Prevent lumps by separating the starch particles with fat

• Improve the thickening

• To keep the starch from thickening too much.