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Review Starch LO1

Authored by Patpat Villa

Other

10th Grade

Used 2+ times

Review Starch LO1
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15 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the term for the process where starch granules swell in moist heat?

Dextrinization

Fermentation

Gelatinization

Syneresis

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is viscosity?

The ability to change color

The resistance to flow

The rate of browning

The absorption of oxygen

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which component of starch is primarily responsible for gel strength?

Amylase

Amylose

Glucose

 Fructose

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What causes syneresis in starch mixtures?

Rapid cooling

Loss of liquid from a gel

High sugar content

Air exposure

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the term for the breakdown of starch due to dry heat?

Gelatinization

Retrogradation

Hydrolysis

Dextrinization

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which kitchen example demonstrates dextrinization?

Toasting flour for polvoron

Boiling pasta

Mixing dough

Freezing soup

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What happens to pasta when it is cooked?

It shrinks

It becomes dry

It doubles or triples in size and weight

It becomes crispy

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