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WorksheetsPrepare and Cook Starch and Cereal Dishes
Total questions: 10
Worksheet time: 6mins
This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar.
Weak Gel
Skin Formation
Scorching
Thinning of Gel
In making sweet and sour sauce, what is the function of starch?
Thickening
Gelling
Binding
Coating
Which of the following is an example of cereal grain as a source of starch?
It is the property of starch which means the resistance to flow.
Dextrinization
Gelatinization
Viscosity
Syneresis
Each type of starch will undergo optimum gelatinization in a specific temperature called ________________.
Syneresis
Endpoint Temperature
Cooling & storage
Stress
What starch molecule contributes to the cohesion and thickening properties when starch is cooked in liquid?
maltese
Amylose
Amylopectin
hilum
This results when there is too much liquid in relation to the starch.
Thinning of gel
Weak Gel
Scorching
Skin Formation
What starch molecules contributes to the gelling characteristics of cooked and cooled starch mixtures?
(a)
The oozing of liquid from a rigid gel; sometimes called weeping.
Gelatinization
Viscosity
Retrogradation
Syneresis
All are sources of starch except one, which is not?
Modified
Cereal grains
Tubers
Legumes
