Prepare and Cook Starch and Cereal Dishes

This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar.

• Weak Gel

• Skin Formation

• Scorching

• Thinning of Gel

In making sweet and sour sauce, what is the function of starch?

• Thickening

• Gelling

• Binding

• Coating

Which of the following is an example of cereal grain as a source of starch?

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It is the property of starch which means the resistance to flow.

• Dextrinization

• Gelatinization

• Viscosity

• Syneresis

Each type of starch will undergo optimum gelatinization in a specific temperature called ________________.

• Syneresis

• Endpoint Temperature

• Cooling & storage

• Stress

What starch molecule contributes to the cohesion and thickening properties when starch is cooked in liquid?

• maltese

• Amylose

• Amylopectin

• hilum

This results when there is too much liquid in relation to the starch.

• Thinning of gel

• Weak Gel

• Scorching

• Skin Formation

What starch molecules contributes to the gelling characteristics of cooked and cooled starch mixtures?

The oozing of liquid from a rigid gel; sometimes called weeping.

• Gelatinization

• Viscosity

• Retrogradation

• Syneresis

All are sources of starch except one, which is not?

• Modified

• Cereal grains

• Tubers

• Legumes