WorksheetsCereals and Starches
Total questions: 10
Worksheet time: 3mins
Starches that have been altered physically or chemically to modify one or more of its chemicals/ and/or physical structure.
Modified starch
Native starch
Potato starch
Purified starch
Classification of starch that refers to the starches as originally derived from its plants.
Native starch
Modified starch
Purified starch
Rice starch
What is the plant source of tapioca?
Cassava
Corn
Potato
Rice
Corn, wheat ,rice, grain, sorghum and oats are classified as _________.
Cereal grains
Legumes
Roots
Tubers
It refers to any grains or starchy pod that is used as food.
Cassava
Cereals
Corn
Potato
What are the parts of plants that store most starch?
Roots, leaves and seeds
Seeds, roots and leaves
Seeds, roots and tubers
Tubers, seeds and leaves
One of the molecule of native starch that contributes gelling characteristics to cooked and cooled starch mixtures.
Amylopectin
Amylose
Modified
Tapioca
Starches that maybe separated from grains and tubers by a process called wet milling.
Modified starch
Native starch
Potato starch
Purified starch
Native starch molecule that contributes cohesion, viscosity or thickening properties when a starch mixture is cooked in the presence of water.
Amylopectin
Amylose
Modified
Tapioca
The following are classification of starch except
Modified
Native or natural
Purified
Cereal
