Review Starch LO1

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

• Dextrinization

• Fermentation

• Gelatinization

• Syneresis

What is viscosity?

• The ability to change color

• The resistance to flow

• The rate of browning

• The absorption of oxygen

Which component of starch is primarily responsible for gel strength?

• Amylase

• Amylose

• Glucose

•  Fructose

What causes syneresis in starch mixtures?

• Rapid cooling

• Loss of liquid from a gel

• High sugar content

• Air exposure

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

• Gelatinization

• Retrogradation

• Hydrolysis

• Dextrinization

Which kitchen example demonstrates dextrinization?

• Toasting flour for polvoron

• Boiling pasta

• Mixing dough

• Freezing soup

What happens to pasta when it is cooked?

• It shrinks

• It becomes dry
  
  

• It doubles or triples in size and weight

• It becomes crispy

What does “al dente” mean when cooking pasta?

• Overcooked

• Burnt

• Firm to the bite

• Mushy

Why is it important to follow the recipe when cooking pasta?

• To make it colorful

• To ensure correct texture and doneness

• To dry it properly

• To keep it raw

Which of the following causes raw starch flavor in food?

• Overheating

• Cooling too fast

• Undergelatinized starch

• Stirring too much