Review on Cereal and Starch Dishes

_ _ _ _ _ are the seeds of certain grasses, the most important of which are wheat, oats, rice, barley, corn, rye, and buckwheat.

• cereals or grains

• starch

• flour

• lignans

_ _ _ _ _ is an odorless, tasteless, white substance occurring widely in plant tissues and obtained chiefly from cereals and potatoes.

• flour

• potato

• starch

• grains

Which of the following is/are type/types of starchy foods?

• potatoes

• bread

• grains

• pasta

Classification of starch that refers to the starches as originally derived from its plants source.

• Native starch

• Modified starch

• Purified starch

• Rice starch

What classification of starch that have been altered physically or chemically?

• Modified starch

• Native or natural starch

• Processed starch

• Purified starch

What is the plant source for tapioca?

• cassava

• Corn

• Potato

• Rice

One of the molecule of native starch that contributes gelling characteristics to cooked and cooled starch mixtures.

• Amylopectin

• Amylose

• Modified

• Tapioca

Native Starch molecule that contributes cohesion, viscosity or thickening properties when a starch mixture is cooked in the presence of water

• Amylopectin

• Amylose

• Modified

• Tapioca

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

• Thickening

• Viscosity

• Gelatinisation

• Rue

It is defined as the re-association of the linear amylase chains by hydrogen bonding.

(a)