Noodles

Which one of the following is made from wheat based?

• Kuey teow

• Tung hoon noodle

• Spaghetti

• Udon noodle

Which noodle is thin with a size of 1.3-1.7mm wide?

• Hiyamughi

• Udon

• Hiramen

• Spaghetti

What is the importance of wave structure for certain noodles?

• It allows noodle shelf life to dramatically extend, but fragile noodles may have handling problems.

• It has a positive correlation with noodle hardness and a negative correlation with noodle brightness

• It allows for more efficient steaming and subsequently frying as the noodle strands are separated

• It assists in the even hydration of the flour particles promoting better glutendevelopment

Tags

NGSS.MS-PS4-1

NGSS.MS-PS4-2

What is the effect if the dough-resting or the aging step is not in used?

• Increased loss during subsequent packaging and distribution.

• Poor internal noodle structure.

• Subsequent loss of gluten development and uneven hydration.

• Undesirable brightness loss.

EHH FoodIndustry Sdn.Bhd discovered their noodles have an unpleasant smell and taste due the oxidation of oils causing the shelf-life of noodles to become short. What are the solutions to overcome this problem?

I. Addition of butylated hydroxyanisole at 200 ppm

II. Combined TBHQ at 200 ppm with disodium ethylenediamine tetraacetate

III. Increase the moisture content in noodles

IV. Inner packaging surface were coated with TBHQ

• I,II,III

• II,III,IV

• I,III,IV

• I,II,IV

Tags

NGSS.MS-ETS1-1

NGSS.MS-ETS1-3

Determine which of the following steps are NOT part of Hokkien noodle production.

• Sheeting

• Compounding

• Slitting

• Mixing

• Waving

Joshua's Noodles claim that his noodles have long shelf-life but, they receive complains from consumers that the noodle can last less than 1 month. What are the factor that causes this to happen?

i) No sodium carbonate added.

ii) No tert-butylhydroquinone added.

iii) No butylated hydroxyanisole added.

iv) No polyphosphates added.

• i and ii

• i and iii

• ii and iii

• iii and iv

Tags

NGSS.MS-PS1-2

Below are the types of noodles except:

i. Wheat -based noodle

ii. Starch-based noodle

iii. Gluten-based noodle

iv. Rice-based noodle

• i,ii and iv

• i,ii and iii

• ii,iii and iv

• All of the above

Choose the correct order for the making of instant noodle?

• Resting, sheeting, slitting, steaming

• Resting, sheeting, parboiling, steaming

• Compunding, slitting, parboiiling, rinsing

• Compounding, slitting, steaming, rinsing

Which of the following, are the product produce after the slitting process?

i. Hokkien noodle

ii. Chinese raw noodle

iii. Chinese wet noodle

iv. Japanese udon noodle

• i & ii

• iii & iv

• ii & iv

• i & iii