LO2 - Prepare & Cook Cereal & Starch Dishes

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

• Scorching

• Thinning of gel

• Raw starch flavor

• Weak gelling

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

• Scorching

• Thinning of gel

• Raw starch flavor

• Weak gelling

This problem can be reduced by covering the container of the starch gel with a waterproof cover. 

• Skin Formation

• Thinning of gel

• Raw starch flavor

• Weak gelling

This can be avoided by temperature control and constant stirring, so the starch granules do not settle at the bottom of the cooking pan.

• Skin Formation

• Thinning of gel

• Scorching

• Weak gelling

This is due to ungelatinized starch.

• Skin Formation

• Thinning of gel

• Scorching

• Raw Starch Flavor

The amount of stirring and the type of starch affects the starch viscosity and gel strength.

• TRUE

• FALSE

Adding fat and surfactants will repel water or liquid to avoid further starch absorption of liquid.

• TRUE

• FALSE

Acid affects the gel strength of starch mixtures.

• TRUE

• FALSE

Pasta should be cooked “al dente” or “to the tooth”

• TRUE

• FALSE

The greater the amount of amylopectin the less viscous the starch.

• TRUE

• FALSE