Question 1

A mother sauce is

Accepted Answer

A)   also known as the grand, leading, or major sauce.
B)   a secondary sauce created when a flavor is added to a thickened or unthickened sauce.
C)   a thick or thin sauce made from meat, fish, poultry, or vegetables.
D)   a vegetable broth or bouillon that has added flavoring compounds in it.E) C) and D)
F) A) and B)

Question 2

Which type of food is the mainstay of diets throughout the world?

Accepted Answer

A)   starchy
B)   ketogenic
C)   vegan
D)   AtkinsE) All of the above
F) B) and C)

Question 3

Commercially, _____ is most often used to thicken puddings, whereas _____ is preferred in the manufacture of canned and frozen food products.

Accepted Answer

A)   tapioca; potato starch
B)   regular cornstarch; waxy cornstarch
C)   regular sorghum; waxy sorghum
D)   high-amylase cornstarch; regular cornstarchE) B) and C)
F) C) and D) B

Question 4

When humans consume starches from food, the digestion process converts starch back to

Accepted Answer

A)   dextrose.
B)   sucrose.
C)   maltose.
D)   glucose.E) A) and C)
F) A) and D)

Question 5

Dextrinization results in an increase in

Accepted Answer

A)   sweetness.
B)   sourness.
C)   saltiness.
D)   bitterness.E) A) and B)
F) C) and D)

Question 6

Which of the following processes is the breakdown of starch molecules to smaller, sweeter-tasting dextrin molecules in the presence of dry heat?

Accepted Answer

A)   syneresis
B)   dextrinization
C)   retrogradation
D)   gelatinizationE) A) and B)
F) None of the above

Question 7

What contribution(s)  do starches make to sauces, gravies, and soups?

Accepted Answer

A)   They contribute texture, taste, and appearance.
B)   They enhance the absorption of other nutrients.
C)   They increase the boiling point.
D)   All of these are correct.E) A) and B)
F) None of the above

Question 8

Is a hollandaise sauce considered thickened or unthickened? What are the main ingredients? Describe the method for preparing the sauce. Are there any safety issues to be aware of?

Accepted Answer

Hollandaise sauce is considered a thicke...

Question 9

Name the many sources of starches utilized as thickeners. Where are these starches used in food products? Include specific examples for each category.

Accepted Answer

There are many sources of starches utili...

Question 10

Glaze is a thickener that is made by cooking equal parts of flour and fat.

Accepted Answer

A) True 
 B)False

Question 11

Which of the following is not a characteristic of cross-linked starches?

Accepted Answer

A)   The starch is more heat resistant.
B)   The starch is more likely to lose viscosity when exposed to heat.
C)   The starch improves appearance and texture in a pie filling compared to one that utilizes unmodified starch.
D)   The starch is ideal for use in pasta, cheese, and barbecue sauces.E) B) and C)
F) A) and C)

Question 12

Which of the following factors either decreases the viscosity of a starch paste or delays the gelatinization of a starch paste?

Accepted Answer

A)   adding acid prior to the end of pasting
B)   stirring late in the cooking process
C)   adding sugar to the starch prior to cooking
D)   All of the above decrease or delay gelatinization.
E)   None of these decrease or delay gelatinization.F) A) and B)
G) A) and C) D

Question 13

The primary functions of starch in food preparation include serving as

Accepted Answer

A)   an edible film.
B)   a sweetener source.
C)   a thickening and gelling agent.
D)   a leavening agent.
E)   All of these are correct.F) A) and D)
G) C) and D)

Question 14

The best way to prevent retrogradation is to

Accepted Answer

A)   freeze the starch before gelatinization occurs.
B)   use potato or tapioca starches in frozen starch products.
C)   use the gelled food as soon as possible.
D)   All of these are correct.E) None of the above
F) B) and C)

Question 15

Tartar sauce is made with mayonnaise, capers, olives, parsley, and chopped pickles.

Accepted Answer

A) True 
 B)False

Question 16

How do starch granules behave when heated in a liquid and undergoing gelatinization?

Accepted Answer

A)   volume increases
B)   viscosity increases
C)   translucency increases
D)   All of these increase.E) A) and B)
F) B) and C)

Question 17

What occurs when the gel cools and bonds continue to form between amylose molecules?

Accepted Answer

A)   gelatinization
B)   dextrinization
C)   syneresis
D)   retrogradationE) A) and D)
F) C) and D) D

Question 18

It is the varying _____ content that causes texture differences in starch-containing foods.

Accepted Answer

A)   amylose
B)   protein
C)   fiber
D)   polysaccharideE) None of the above
F) B) and C)

Question 19

Starches that are high in amylose content will gel.

Accepted Answer

A) True 
 B)False

Question 20

Describe the processes of retrogradation, syneresis, and dextrinization. Explain what causes each of these to occur.

Accepted Answer

Retrogradation is the process in which s...

Exam 18: Starches and Sauces

A mother sauce is

Correct AnswerverifiedShow Answer

Which type of food is the mainstay of diets throughout the world?

Correct AnswerverifiedShow Answer

Commercially, _____ is most often used to thicken puddings, whereas _____ is preferred in the manufacture of canned and frozen food products.

Correct AnswerverifiedB

When humans consume starches from food, the digestion process converts starch back to

Correct AnswerverifiedShow Answer

Dextrinization results in an increase in

Correct AnswerverifiedShow Answer

Which of the following processes is the breakdown of starch molecules to smaller, sweeter-tasting dextrin molecules in the presence of dry heat?

Correct AnswerverifiedShow Answer

What contribution(s) do starches make to sauces, gravies, and soups?

Correct AnswerverifiedShow Answer

Is a hollandaise sauce considered thickened or unthickened? What are the main ingredients? Describe the method for preparing the sauce. Are there any safety issues to be aware of?

Correct AnswerAnswered by ExamLex AIHollandaise sauce is considered a thicke...View AnswerShow Answer

Name the many sources of starches utilized as thickeners. Where are these starches used in food products? Include specific examples for each category.

Correct AnswerAnswered by ExamLex AIThere are many sources of starches utili...View AnswerShow Answer

Glaze is a thickener that is made by cooking equal parts of flour and fat.

Correct AnswerverifiedShow Answer

Which of the following is not a characteristic of cross-linked starches?

Correct AnswerverifiedShow Answer

Which of the following factors either decreases the viscosity of a starch paste or delays the gelatinization of a starch paste?

Correct AnswerverifiedD

The primary functions of starch in food preparation include serving as

Correct AnswerverifiedShow Answer

The best way to prevent retrogradation is to

Correct AnswerverifiedShow Answer

Tartar sauce is made with mayonnaise, capers, olives, parsley, and chopped pickles.

Correct AnswerverifiedShow Answer

How do starch granules behave when heated in a liquid and undergoing gelatinization?

Correct AnswerverifiedShow Answer

What occurs when the gel cools and bonds continue to form between amylose molecules?

Correct AnswerverifiedD

It is the varying _____ content that causes texture differences in starch-containing foods.

Correct AnswerverifiedShow Answer

Starches that are high in amylose content will gel.

Correct AnswerverifiedShow Answer

Describe the processes of retrogradation, syneresis, and dextrinization. Explain what causes each of these to occur.

Correct AnswerAnswered by ExamLex AIRetrogradation is the process in which s...View AnswerShow Answer

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Commercially, _ is most often used to thicken puddings, whereas _ is preferred in the manufacture of canned and frozen food products.

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B

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Answered by ExamLex AI
Hollandaise sauce is considered a thicke...
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There are many sources of starches utili...
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D

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D

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Answered by ExamLex AI
Retrogradation is the process in which s...
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