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WorksheetsStarches in Food
Total questions: 20
Worksheet time: 15mins
One of the two types of starch that contributes gelling characteristics to cooked and cooled starch mixtures.
Amylopectin
Amylose
Modified
Tapioca
One of the two types of starch that makes a paste when a starch mixture is cooked in the presence of water.
Amylopectin
Amylose
Modified
Tapioca
Starch is a Carbohydrate
True
False
When flour is mixed with a liquid and heated, as in a sauce, the mixture will thicken. This is called_________
Thickening
Viscosity
Gelatinization
Roux
Which is not a starch that can be used in the sauce?
Arrow Root
Corn Flour
Potato
Butter
When starch granules swell when cooked with liquid, then burst open and release the starch, causing the liquid to thicken...
Viscosity
gelatinization
plasticity
emulsification
As a liquid thickened by starch cools, more bonds are formed between the starch molecules. This is known as ____.
syneresis
retrogradation
gelatinization
setting
Extra bonds formed between starch molecules causes water to be squeezed out of a gel. This is called ________.
syneresis
retrogradation
gelatinization
setting
When thickening something with corn starch, why should the starch be mixed with a cold liquid before adding it to a hot liquid?
It will taste better
It doesn't matter
To prevent lumps
You shouldn't - you should add it right to the hot liquid
There are two reasons to cook a starch with a fat when making a roux. What are they?
Improve the flavor
Prevent lumps by separating the starch particles with fat
Improve the thickening
To keep the starch from thickening too much.
Which of the following are sources of starches? (Select all that apply)
Potatoes
Wheat
Milk
Corn
Which of these is a role starches can play in food?
Thickening
Binding
Breading
Tenderizing
How does low pH (acidity) impact thickening by starches?
Low pH = less thickening (breaks down starch molecules)
Low pH = more thickening (connects starch molecules together)
pH doesn't impact starches
Only high pH (alkalinity) impacts thickening
Why does a darker roux have less thickening ability than a lighter roux?
Longer cooking breaks down starch molecules, so they can thicken less
Darker rouxs actually have more thickening power because they've been cooked longer
There is no difference in the thickening ability of rouxs
Darker rouxs use a different fat that lowers the ability of starch to thicken
What are the three layers in a bound breading?
Egg, flour, cheese
Flour, seasonings, breadcrumbs
Flour, eggs, breadcrumbs
Egg, breadcrumbs, cheese
This layer of a bound breading absorbs extra moisture from the meat and helps hold the egg in place.
Flour
Egg
Breadcrumbs
None of these
This layer of a bound breading creates the crispy, crunchy outer layer.
Flour
Egg
Breadcrumbs
None of these
What benefits are there to coating foods in breading before cooking them?
Hold in moisture
Flavor and texture
Insulates the food from the heat so it cooks gently
Makes it healthier
When you pull gravy out of the fridge, why might it be more of a gel than a liquid?
Cooling caused retrogradation, which made it set up
Starch lowered the freezing point of the water, so the gravy froze in the fridge
Fat in the gravy solidfied
That's just how it be
Cornstarch will turn a liquid into more of a gel, while flour will turn it into more of a paste. Why is this?
Cornstarch is a purer form of starch
Flour has more amylose
Cornstarch has more amylose
Flour has protein (gluten) that gets in the way of thickening
