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WorksheetsFN43 - 3.02 Carbohydrates
Total questions: 20
Worksheet time: 10mins
How do sugars differ from starches?
The number of hydroxyl groups
The bonding site
Different molecular structures
The number of saccharide units
Which is an example of a complex starch that thickens salad dressings?
Amylopectin
Cellulose
Carrageenan Gum
Pectin
Which classification of starch is also known as fiber in the diet?
Amylopectins
Cellulose
Gums
Pectin
Which starch will result in an opaque sauce or gravy?
Arrowroot
Corn Starch
Potato Starch
Wheat
Which fudge ingredient causes an interruption in crystal formation?
corn syrup
salt
sugar
water
During chilling, if a gel thickens, what is the result?
Caramelization
Crystallization
Retrogradation
Viscosity
Which function of starch causes batter to cling to onion rings during frying?
Binding Agent
Flavor Enhancer
Texturizing Agent
Thickening Agent
Which is an example of a complex starch that is found mainly in fruits?
Alginate
Cellulose
Gums
Pectins
Which is an example of a disaccharide and is used in baking and pastry for sweetening a product?
Fructose
Lactose
Maltose
Sucrose
What method is most likely to cause a sugar solution to become super-saturated?
Adding an interfering agent
Boiling a high concentration of sugar in water
Increasing the liquid content
Substituting high fructose corn syrup for sugar
Which function of sugar will result in a more delicate crumb in baked goods?
Caramelization
Fermentation
Preservation
Tenderization
What do carbohydrates and lipids have in common?
They are insoluble in water
They contain carbon, hydrogen, and oxygen
They do not provide structure to foods
They are simple molecules
Which is a complex carbohydrate?
Galactose
Gums
Maltose
Sucrose
Which example is a monosaccharide?
Fructose
Gums
Pectin
Starch
As sugar content increases in baked goods, browning increases. This is an example of which function of sugar?
Caramelization
Crystallization
Gelatinization
Stabilizer
Sineresis is ___________ due to prolonged storage.
a decrease in viscosity
an increase in elasticity
water forming a gel
water leaking from a gel
The resistance of a mixture to flow is known as:
elasticity
viscosity
density
adhesion
Translucency is how much light can _________ an object.
pass through
block
reflect from
be absorbed by
Which starch is not linear (branched polymers) and is insoluble in water?
potato starch
glycogen
amylopectin
amylose
Which of the following is an example of a food made with a GUM?
Kool Aid
Jello
Steamed Carrots
Sports Drinks
