Free Printable Cookeryq1week5

1.

1. What are the parts of plants that store most starch?

a)

roots, leaves and seeds

b)

Seeds, roots and leaves

c)

Seeds, roots and tubers

d)

Tubers, seeds and leaves

2.

2. Classification of starch that refers to the starches as originally derived from its plants source.

a)

Native starch

b)

Modified starch

c)

Purified starch

d)

Rice starch

3.

3. What classification of starch that have been altered physically or chemically?

a)

Modified starch

b)

Native or natural starch

c)

Processed starch

d)

Purified starch

4.

4. What is the plant source for tapioca?

a)

cassava

b)

corn

c)

potato

d)

rice

5.

5. Corn, wheat, rice, grain, sorghum and oats are classified as ______________.

a)

cereal grains

b)

legumes

c)

roots

d)

tubers

6.

6. One of the molecule of native starch that contributes gelling characteristics to cooked and cooled starch mixtures.

a)

Amylopectin

b)

Amylose

c)

Modified

d)

Tapioca

7.

7. Starches that have been altered physically or chemically to modify one or more o its key chemicals and/or physical structure.

a)

Modified starch

b)

Native starch

c)

Potato starch

d)

Purified starch

8.

8. Starches that maybe separated from grains and tubers by a process called wet milling.

a)

Modified starch

b)

Native starch

c)

Potato starch

d)

Purified starch

9.

9. Refers to any grains or starchy pod that is used as food.

a)

Cassava

b)

Cereals

c)

Corn

d)

Potato

10.

10. Native Starch molecule that contributes cohesion, viscosity or thickening properties when a starch mixture is cooked in the presence of water.

a

a)

Amylopectin

b)

Amylose

c)

Modified

d)

Tapioca

Cookeryq1week5

Total questions: 10

Worksheet time: 3mins

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