Question 1

Gelatinization occurs when starch granules are heated in a liquid and thereby expand.

Accepted Answer

A) True 
 B)False

Question 2

High amylopectin starches like cornstarch and tapioca thicken at lower temperatures, making them ideal for pie fillings and sauces.

Accepted Answer

A) True 
 B)False

Question 3

Starches may also be modified, specifically degraded, by exposing them to chemical oxidizers.

Accepted Answer

A) True 
 B)False

Question 4

Small sauces are

Accepted Answer

A)   sauces made in small amounts that cannot be scaled for commercial sauces.
B)   sauces made with mild herbs and spices that have a delicate flavor.
C)   secondary sauces created when a flavor is added to a mother sauce.
D)   sauces used in small quantities on the side of meat or vegetable dishes.E) A) and B)
F) C) and D)

Question 5

Potatoes and cassava are examples of

Accepted Answer

A)   synthetic starches.
B)   grain starches.
C)   cornstarches.
D)   root starches.E) A) and B)
F) B) and D)

Question 6

Which continental cuisine has roots, tubers, and sorghum as the main dietary starches?

Accepted Answer

A)   Australia
B)   Africa
C)   Asia
D)   EuropeE) C) and D)
F) All of the above

Question 7

Why do resistant starches cause bloating, belching, and flatus in some people?

Accepted Answer

Resistant starches can cause bloating, b...

Question 8

What is the seepage of water out of an aging gel because of the contraction of the gel called?

Accepted Answer

A)   syneresis
B)   retrogradation
C)   gelatinization
D)   dextrinizationE) A) and D)
F) B) and C)

Question 9

Glazes are concentrated flavorings and/or seasonings used in sauces.

Accepted Answer

A) True 
 B)False

Question 10

Which of the following starches form(s)  heavy-bodied, stringy, clear pastes and is/are resistant to gelling upon cooling?

Accepted Answer

A)   tapioca
B)   sorghum
C)   rice and wheat
D)   waxy corn hybrid
E)   high-amylase corn hybridF) D) and E)
G) All of the above

Question 11

Which additive competes with starch for available water and delays gelatinization?

Accepted Answer

A)   sugar
B)   fat
C)   protein
D)   saltE) C) and D)
F) B) and D)

Question 12

Retrogradation is caused by the weakening of bonds between amylopectin molecules.

Accepted Answer

A) True 
 B)False

Exam 18: Starches and Sauces

Why do resistant starches cause bloating, belching, and flatus in some people?

Correct Answer
Answered by ExamLex AI
Resistant starches can cause bloating, b...
View Answer

Starches may also be modified, specifically degraded, by exposing them to chemical oxidizers.

Correct Answer
verified

Which additive competes with starch for available water and delays gelatinization?

Correct Answer
verified

Glazes are concentrated flavorings and/or seasonings used in sauces.

Correct Answer
verified

What is the seepage of water out of an aging gel because of the contraction of the gel called?

Correct Answer
verified

Which of the following starches form(s) heavy-bodied, stringy, clear pastes and is/are resistant to gelling upon cooling?

Correct Answer
verified

Which continental cuisine has roots, tubers, and sorghum as the main dietary starches?

Correct Answer
verified

Gelatinization occurs when starch granules are heated in a liquid and thereby expand.

Correct Answer
verified

High amylopectin starches like cornstarch and tapioca thicken at lower temperatures, making them ideal for pie fillings and sauces.

Correct Answer
verified

Retrogradation is caused by the weakening of bonds between amylopectin molecules.

Correct Answer
verified

Small sauces are

Correct Answer
verified

Potatoes and cassava are examples of

Correct Answer
verified

Exam 18: Starches and Sauces

Why do resistant starches cause bloating, belching, and flatus in some people?

Correct AnswerAnswered by ExamLex AIResistant starches can cause bloating, b...View AnswerShow Answer

Starches may also be modified, specifically degraded, by exposing them to chemical oxidizers.

Correct AnswerverifiedShow Answer

Which additive competes with starch for available water and delays gelatinization?

Correct AnswerverifiedShow Answer

Glazes are concentrated flavorings and/or seasonings used in sauces.

Correct AnswerverifiedShow Answer

What is the seepage of water out of an aging gel because of the contraction of the gel called?

Correct AnswerverifiedShow Answer

Which of the following starches form(s) heavy-bodied, stringy, clear pastes and is/are resistant to gelling upon cooling?

Correct AnswerverifiedShow Answer

Which continental cuisine has roots, tubers, and sorghum as the main dietary starches?

Correct AnswerverifiedShow Answer

Gelatinization occurs when starch granules are heated in a liquid and thereby expand.

Correct AnswerverifiedShow Answer

High amylopectin starches like cornstarch and tapioca thicken at lower temperatures, making them ideal for pie fillings and sauces.

Correct AnswerverifiedShow Answer

Retrogradation is caused by the weakening of bonds between amylopectin molecules.

Correct AnswerverifiedShow Answer

Small sauces are

Correct AnswerverifiedShow Answer

Potatoes and cassava are examples of

Correct AnswerverifiedShow Answer

Correct Answer
Answered by ExamLex AI
Resistant starches can cause bloating, b...
View Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified