Quiz Gelatinization

When making the a white sauce, what would you observe?

• The gravy thickened because water evaporated
• The gravy thickened because of the sugar
• The gravy thickened because starches absorb water
• all of the above

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-4

NGSS.MS-PS3-5

When making Blancmange (cornstarch pudding), what would you observe?

• The mixture thickened because water evaporated
• The mixture thickened because of the sugar
• The mixture thickened because starches absorb water
• all of the above

When making the sauce, what is the purpose of making a roux?

• To add flavor
• to coat the starches with fat so they slide more easiy
• to prepare the pan
• because that is what the recipe said to do

Tags

CCSS.RI.11-12.3

CCSS.RI.11-12.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

CCSS.RI.8.3

When making the Blancmange what is the purpose of making a the slurry? (mixing the starch, sugar, salt and some cold miilk)

• To add flavor
• to help dispers the starches easiy
• to prepare the pan
• because that is what the recipe said to do

Blackberries are high in pectin ( a polysaccharide), when heated and cooled this is why the jam thickened.

• true
• False

In the blackberry jam, sugar was added as a ____.

• sweetener
• preservative
• both a sweetener and preservative
• a thickening agent

Tags

CCSS.RI.11-12.3

CCSS.RI.11-12.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

CCSS.RI.8.5

When a sauce thickens when heated, this is called __.

• crystallization
• gelatinization
• retrogradation
• syneresis

The ability of some starch-water mixtures to thicken as they cool is called ___.

• gelatinization
• retrogradation
• syneresis
• viscosity

Starches with a branched structure are called ___.

• Amylopectin
• granules
• polymers
• polysaccharides

Production of complex carbohydrates in plants begin with the production of sugar by ____.

• condensation
• hydrolysis
• mitosis
• photosynthesis

Tags

NGSS.MS-LS1-6