TLE 10 Cookery Quiz

Retrogadation 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.

• True

• False

The type of sugar does not influence the temperature and rate of gelatinization.

• True

• False

Enriched cereals are excellent sources of thiamine, niacin, riboflavin, and iron.

• True

• False

Amylopectin has a highly branched, bushy type of structure, very different from the long, string-like molecules of amylose.

• True

• False

The root starches of tapioca and potato are lower in amylose content than the cereal starches of corn, wheat, and rice.

• True

• False

What is a Mise’en Place?

Evaluate responses using AI:

OFF

What are the nutritional value and components of cereals and starch?

Evaluate responses using AI:

OFF

It is a long chain-like molecule, sometimes called the linear fraction, and is produced by linking together 500 to 2, 000 glucose molecules.

• Molecule

• Chain

• Glucose

• Starch

It is polysaccharide made up of hundreds or even thousands of glucose molecules joined together.

• Starch

• Sugar

• Fiber

• Protein

The sum of changes that occur in the first stages of heating starch granules in a moist environment which includes swelling of granules as water is absorbed and disruption of the organized granule structure.

• Gelatinization

• Viscosity

• Hydration

• Swelling