TLE practice quiz

It is used for testing the tenderness of meat, combining big cuts and particles of meat and vegetables, and for blending other ingredients with flour.

• blending fork

• whisk

• spatula

• fork

Oozing of liquid from gel when cut and allowed to stand (e.g. jelly or baked custard). The oozing of liquid from a rigid gel; sometimes called weeping

• Viscosity

• Syneresis

• amylose

• amylopectin

It is a procedure that employs various techniques of grinding, screening, and centrifuging.

• white milling

• wet milling

• dry milling

• Water milling

What properties of starch is the process in which starch molecules, particularly the amylose fraction, re-associate or bond together in an ordered structure after disruption by gelatinization; ultimately a crystalline order appears?

• Syneresis

• Gelatinization

• Viscosity

• Retrogradation

The process of forming dextrin- the partially hydrolyzed starches that are prepared by dry roasting.

• Retrogadation

• Viscosity

• Dextrinization

• Gelatinization

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

• modified starch

• Native starch

• Purified starch

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

• amylose

• amylopectin

• gelatinization

• viscosity

One of the properties and reactions of starch which increases the thickness and consistency of the liquid.

• viscosity

• syneresis

• gelatinization

• amylose

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

• Modified starch

• Purified starch

• Native starch

• Processed starch

It is used to separate solid particles from soup; also for stirring purposes, such as making egg white fine in texture for bird’s nest soup and mock nido soup.

• whisk

• spatula

• slotted spoon

• egg separator