Prepare Starch and Cereal Dishes

1. What tool is the best for mixing ingredients as well in preparing mashed potatoes?

• Fork

• Spoon

• Rubber spatula

• Wire whisk

1. What is one of the common problems in starch cookery when using acid or acid ingredients such as lemon or vinegar?

• Thinning of gel

• Skin formation

• A. Scorching

• Weak gel

What is the best to use in keeping dry products like pasta?

• Canister

• Wire Whisk

• Pressure Cooker

• Weak gelSpatula

Which parts of plants store most starch?

• carrots, cassava, rice

• legumes, cabbage, roots

• grain, sorghum, garlic

• seeds, roots, and tubers

Which starches have been altered physically or chemically?

• Natural

• Modified

• Native

• Purified

Which starch molecule has a highly branched, bushy type of structure?

• Amylapapin

• Omolypyse

• Amylose

• Amylopectin

Which explains the heating starch granules in a moist environment which includes swelling of granules as water is absorbed?

• Gelatinization

• Retrogradation

• Syneresis

• Viscosity

Which of the following does NOT explain Starch’s function for food?

• Binder

• Flavor absorber

• Gel forming

• Thickener

What is any grain used for food?

• Cereal

• Rice

• Wheat

• Whole

Which of the following does NOT belong to Starch’s list of nutrients?

• Carbohydrates

• Protein

• Water

• Vitamins