Question 1

A roux is a thickener made:

Accepted Answer

A)   by combining starch and a cool liquid.
B)   by concentrating a soup stock until it is a syrupy consistency.
C)   by cooking equal parts of flour and fat.
D)   from equal parts of soft butter blended with flour.E) C) and D)
F) A) and B)

Question 2

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) C) and D)
G) A) and E)

Question 3

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 the above answers are correctE) B) and D)
F) A) and C)

Question 4

Matching
Definition choices:
-gelation

Accepted Answer

A)  the seepage of water out of an aging gel due to contraction of the gel
B)  the development of a semi-solid sol from a cooked starch paste
C)  the simmering or boiling of a liquid until the volume is reduced through evaporation, leaving a thicker, concentrated, flavorful mass
D)  the increase in volume, viscosity, and translucency of starch granules when they are heated in a liquid
E)  the breakdown of starch molecules to smaller, sweeter-tasting molecules in the presence of dry heatF) A) and B)
G) A) and E)

Question 5

Oxidized starches

Accepted Answer

A)   are more viscous than cross-linked starches.
B)   are cloudier than cross-linked starches.
C)   are not appropriate for use as stabilizers and emulsifiers.
D)   are ideal for dusting foods such as marshmallows because of their powder-like consistency.E) A) and D)
F) B) and D)

Question 6

Which of the following starches consists entirely of amylopectin?

Accepted Answer

A)   potato
B)   tapioca
C)   corn
D)   waxy maize
E)   wheatF) A) and E)
G) None of the above

Question 7

Which of the following sauces is made with creamed butter, powered sugar, and vanilla or other flavoring?

Accepted Answer

A)   butter
B)   hard
C)   hollandaise
D)   custardE) B) and D)
F) C) and D)

Question 8

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

Accepted Answer

A) True 
 B)False

Question 9

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) All of the above
F) A) and D)

Question 10

The main difference between a roux and beurre manié is that

Accepted Answer

A)   in a beurre manié, the butter and flour are not cooked.
B)   a beurre manié is mixed in all at once.
C)   larger quantities of a beurre manié are needed for the same thickening power.
D)   with a beurre manié, extended simmering gets rid of the floury taste.E) A) and D)
F) A) and B)

Question 11

Starches that are high in amylose content will gel.

Accepted Answer

A) True 
 B)False

Question 12

Matching
Definition choices:
-dextrinization

Accepted Answer

A)  the seepage of water out of an aging gel due to contraction of the gel
B)  the development of a semi-solid sol from a cooked starch paste
C)  the simmering or boiling of a liquid until the volume is reduced through evaporation, leaving a thicker, concentrated, flavorful mass
D)  the increase in volume, viscosity, and translucency of starch granules when they are heated in a liquid
E)  the breakdown of starch molecules to smaller, sweeter-tasting molecules in the presence of dry heatF) A) and B)
G) A) and E)

Question 13

The most common solid starch hydrolysates used now are

Accepted Answer

A)   gums and pectins.
B)   maltose and sucrose.
C)   celluloses and hemicelluloses. 
D)  	dry maltodextrins and corn syrup solids.E) All of the above
F) C) and D)

Question 14

Short-bodied pastes that set to very rigid, opaque gels upon cooling are most likely prepared from starch derived from

Accepted Answer

A)   roots and tubers.
B)   high-amylase hybrids.
C)   cereal grains.
D)   waxy hybrids.E) A) and B)
F) A) and C)

Question 15

Ninety-five percent (95%)of the purified starch in the United States comes from corn.

Accepted Answer

A) True 
 B)False

Question 16

The mainstays of diets throughout the world are _____ containing chains of glucose.

Accepted Answer

A)   fruits
B)   meats
C)   starchy foods
D)   vegetables
E)   all protein foodsF) C) and D)
G) A) and B)

Question 17

Which of the following countries rely on roots, tubers, and sorghum as the main dietary starches?

Accepted Answer

A)   certain African countries
B)   Ireland and the United Kingdom
C)   China, Japan, and India
D)   North American countriesE) A) and B)
F) None of the above

Question 18

The primary functions of starch in food preparation include serving:

Accepted Answer

A)   as an edible film.
B)   as a sweetener source.
C)   as a thickening and gelling agent.
D)   as a leavening agent.
E)   all of the aboveF) A) and E)
G) C) and D)

Question 19

Which starch source(s) has/have the ability to form viscous, short-bodied pastes and set(s) to an opaque gel upon cooling?

Accepted Answer

A)   potato
B)   tapioca
C)   rice and wheat
D)   corn and sorghumE) C) and D)
F) All of the above

Question 20

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 the above decreases or delays gelatinzationF) D) and E)
G) All of the above

Exam 18: Starches and Sauces

The main difference between a roux and beurre manié is that

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The most common solid starch hydrolysates used now are

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Which starch source(s) has/have the ability to form viscous, short-bodied pastes and set(s) to an opaque gel upon cooling?

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A roux is a thickener made:

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

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Which of the following sauces is made with creamed butter, powered sugar, and vanilla or other flavoring?

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Matching Definition choices: -gelation

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Which of the following starches consists entirely of amylopectin?

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Which of the following countries rely on roots, tubers, and sorghum as the main dietary starches?

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Ninety-five percent (95%)of the purified starch in the United States comes from corn.

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

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Oxidized starches

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Matching Definition choices: -dextrinization

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

Correct AnswerverifiedShow Answer

Starches that are high in amylose content will gel.

Correct AnswerverifiedShow Answer

The best way to prevent retrogradation is to

Correct AnswerverifiedShow Answer

The mainstays of diets throughout the world are _____ containing chains of glucose.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Short-bodied pastes that set to very rigid, opaque gels upon cooling are most likely prepared from starch derived from

Correct AnswerverifiedShow Answer

The primary functions of starch in food preparation include serving:

Correct AnswerverifiedShow 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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