WorksheetsSummative II
Total questions: 20
Worksheet time: 20mins
The faster starch-water dispersion is heated; the thinner it will be at the identical endpoint temperature.
(a)
Incomplete gelatinized starch will not attain optimum starch paste viscosity or gel strength.
(a)
Over gelatinization results in increased starch paste viscosity and gel strength.
(a)
Weaker gel is due to loss of water from the starch and protein molecules near the surface of the mixture.
(a)
Cooking time differ to every shape and size of the pasta.
(a)
Pasta shapes with holes or ridges, such as wagon wheels or rotini, are perfect for thinner sauces.
(a)
Al dente is an Italian phrase that means to the tooth.
(a)
Syneresis is a pale powder obtained from the starch, and used as an adhesive.
(a)
Sugar will delay or inhibit the gelatinization of starch.
(a)
Dextrin is formed through the process of dextrinization.
(a)
Which of the following is the benefit of proper storing of pasta?
Pasta always tastes its best.
Pasta tastes sweeter.
Pasta becomes firmer.
Pasta loses its moisture content.
Which of the following is the correct way/method in storing dry pasta?
Do not remove the pasta from the store packaging if the noodles come in a box or other non-airtight container.
Place the noodles in a sealable plastic bag or other container that closes tightly.
Seal the bag or screw the lid loosely.
Store in a freezer
Which of the following ingredient is used to prevent the cooked pasta in sticking together?
water
oil
salt
sugar
How long can a cooked pasta without sauce in an airtight container be stored in a refrigerator?
2-3 days
6-7 days
1-2 days
4-5 days
What container should you use in freezing a cooked pasta?
Glass container
plastic bag
airtight container
metal container
It is a type of pasta that is ideally used on the same day as manufactured.
Dry pasta
cooked pasta
fresh pasta
sauced pasta
Which of the following kitchen tools is used to separate cooked or boiled pasta from the used hot water?
Sieve
tongs
colander
fork
Which of the following should you used to bind all the ingredients in making home-made pasta?
Oil
egg
salt
flour
Which of the following does NOT belong to the types of pasta?
rotini
lasagne
bolognese
angel’s hair
Which of the following pasta is best mixed in cooking soup recipes?
macaroni
lasagne
spaghetti
ravioli
