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WorksheetsReview on Cereal and Starch Dishes
Total questions: 10
Worksheet time: 2mins
_ _ _ _ _ are the seeds of certain grasses, the most important of which are wheat, oats, rice, barley, corn, rye, and buckwheat.
cereals or grains
starch
flour
lignans
_ _ _ _ _ is an odorless, tasteless, white substance occurring widely in plant tissues and obtained chiefly from cereals and potatoes.
flour
potato
starch
grains
Which of the following is/are type/types of starchy foods?
potatoes
bread
grains
pasta
Classification of starch that refers to the starches as originally derived from its plants source.
Native starch
Modified starch
Purified starch
Rice starch
What classification of starch that have been altered physically or chemically?
Modified starch
Native or natural starch
Processed starch
Purified starch
What is the plant source for tapioca?
cassava
Corn
Potato
Rice
One of the molecule of native starch that contributes gelling characteristics to cooked and cooled starch mixtures.
Amylopectin
Amylose
Modified
Tapioca
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
When flour is mixed with a liquid and heated, as in a sauce, the mixture will thicken. This is called_________
Thickening
Viscosity
Gelatinisation
Rue
It is defined as the re-association of the linear amylase chains by hydrogen bonding.
(a)
