WorksheetsChapter 9
Total questions: 19
Worksheet time: 10mins
Name
Class
Date
1.
Most abundant and complex carbohydrate
a)
Starch
b)
Gum
c)
Pectin
d)
Cellulose
2.
Humans cannot digest
a)
Cellulose
b)
Amylose
c)
Starch
d)
Arrowroot Powder
3.
Which is not a function of Complex Carbohydrates in Food Preperation
a)
Provide Structure
b)
Bind
c)
Thicken
d)
Texture
4.
Thickening a liquid with starch
a)
Gelatinization
b)
Slurries
c)
Retrogradation
d)
Viscosity
5.
Uncooked mixtures of water and starch
a)
Slurries
b)
Sols
c)
Pastes
d)
Gels
6.
Starch mixtures that are rigid
a)
Gels
b)
Sols
c)
Slurries
d)
Pastes
7.
Firming of a gel during cooling and standing
a)
Retrogradation
b)
Viscosity
c)
Slurries
d)
Stability
8.
Resistance of a mixture to flow
a)
Viscosity
b)
Stability
c)
Syneresis
d)
Opacity
9.
How much an object blocks light
a)
Opacity
b)
Translucency
c)
Viscocity
d)
Stability
10.
Cellulose is used in human body as
a)
Fiber
b)
Acid
c)
Protein
d)
Fat
11.
Water leaking from a gel over time
a)
Syneresis
b)
Stability
c)
Viscosity
d)
Opacity
12.
Complex carbohydrate that naturally occurs in fruits.
a)
Starch
b)
Carbohydrate Gums
c)
Pectins
d)
Flour
13.
Starches with a branched structure are
a)
Amylopectin
b)
Monosaccharides
c)
Macromolecules
d)
Polymer
14.
Viscosity is measured with
a)
Line-Spread sheet
b)
Graduated Cylinder
c)
Circle Graph
d)
Flow Chart
15.
Thickened mixtures of starch and liquid that have very little flow
a)
Sol
b)
Slurries
c)
Paste
d)
Pectins
16.
Measure of how much light can pass through an object
a)
Opacity
b)
Translucency
c)
Viscosity
d)
Syneresis
17.
Starches that are linked in a line
a)
Amylose
b)
Amylopectin
c)
Polymer
d)
Sol
18.
Polysaccharides that are soluble in water and traps flavors in food products
a)
Carbohydrate Gum
b)
Pectin
c)
Starch
d)
Cellulose
19.
Assists the body in eliminating waste
a)
Cellulose
b)
Amylose
c)
Pectins
d)
Carbohydrate Gums
100 %
