Question 1

Which of the following starches consists entirely of amylopectin?

Accepted Answer

A)  potato
B)  tapioca
C)  corn
D)  waxy maize
E)  wheatF) C) and D)
G) A) and D) D

Question 2

Definition choices:
-reduction

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 dextrin molecules in the presence of dry heatF) All of the above
G) A) and D)

Question 3

What happens to the quality of dry starches with improper storage? How should starches and sauces be properly stored? What foodborne illness issues should we be concerned with?

Accepted Answer

Improper storage of dry starches can lead to a decrease in quality. Starches can become clumpy, lose their texture, and may even develop a rancid taste if exposed to moisture or high temperatures. To properly store dry starches, they should be kept in a cool, dry place in airtight containers to prevent moisture and air from affecting their quality.

Sauces should also be properly stored to maintain their quality and prevent foodborne illness. Sauces should be refrigerated if they contain perishable ingredients such as dairy or meat, and should be kept in airtight containers to prevent contamination. Non-perishable sauces can be stored in a cool, dry place.

When it comes to foodborne illness issues, improper storage of starches and sauces can lead to the growth of harmful bacteria and mold. This can result in food poisoning and other illnesses if consumed. It is important to be aware of proper storage methods and to regularly check the quality of stored starches and sauces to ensure they are safe to consume.

Question 4

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 dextrin molecules in the presence of dry heatF) A) and B)
G) A) and C)

Question 5

A pH below _____ decreases the viscosity of a starch gel

Accepted Answer

A)  4.0
B)  6.5
C)  7.0
D)  7.5
E)  8.0F) B) and C)
G) B) and D)

Question 6

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

The answer of Is a hollandaise sauce considered thickened or...

Question 7

Dextrinized starches have increased thickening power

Accepted Answer

A) True 
 B)False

Question 8

The trick to a smooth Hollandaise sauce is to heat the sauce without curdling the egg

Accepted Answer

A) True 
 B)False  True

Question 9

Beurre manié is an uncooked butter and flour mixture which is added in small amounts to a simmering sauce to thicken it

Accepted Answer

A) True 
 B)False

Question 10

The primary function of starch in food preparation is:

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 D)
G) C) and E)

Question 11

Tomato sauce is one of the mother sauces and is important in Italian food preparation

Accepted Answer

A) True 
 B)False

Question 12

Why does toasted bread taste sweeter than untoasted bread?

Accepted Answer

Toasted bread tastes sweeter than untoas...

Question 13

Short-bodied pastes which set to very rigid opaque gels upon cooling best describes the gelatinization characteristics of

Accepted Answer

A)  roots and tubers.
B)  high-amylase hybrids.
C)  cereal grains.
D)  waxy hybrids.E) None of the above
F) All of the above

Question 14

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) C) and D)
F) A) and B)

Question 15

The physical unit for storing starch in plants is the:

Accepted Answer

A)  amylase.
B)  amylopectin.
C)  polysaccharides.
D)  inulin.
E)  granule.F) D) and E)
G) C) and D)

Question 16

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

Accepted Answer

A)  certain African countries
B)  Ireland
C)  China, Japan, and India
D)  United States and CanadaE) All of the above
F) A) and B)

Question 17

A smooth, lump-free sauce depends on the presence of sifted starches

Accepted Answer

A) True 
 B)False

Question 18

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 dextrin molecules in the presence of dry heatF) A) and D)
G) C) and E)

Question 19

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)  improved appearance and texture in a pie filling, compared to one that utilizes unmodified starch
D)  ideal for use in pasta, cheese, and barbecue saucesE) A) and B)
F) A) and C)

Question 20

What is gravy? Discuss the gravy preparation process and the specific guidelines for each step

Accepted Answer

The answer of What is gravy? Discuss the gravy preparation...

Exam 18: Starches and Sauces

Which of the following starches consists entirely of amylopectin?

Correct Answer
verified
D

Definition choices: -reduction

Correct Answer
verified

What happens to the quality of dry starches with improper storage? How should starches and sauces be properly stored? What foodborne illness issues should we be concerned with?

Definition choices: -gelation

Correct Answer
verified

A pH below _____ decreases the viscosity of a starch gel

Correct Answer
verified

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 Answer
verified

Dextrinized starches have increased thickening power

Correct Answer
verified

The trick to a smooth Hollandaise sauce is to heat the sauce without curdling the egg

Correct Answer
verified
True

Beurre manié is an uncooked butter and flour mixture which is added in small amounts to a simmering sauce to thicken it

Correct Answer
verified

The primary function of starch in food preparation is:

Correct Answer
verified

Tomato sauce is one of the mother sauces and is important in Italian food preparation

Correct Answer
verified

Why does toasted bread taste sweeter than untoasted bread?

Correct Answer
Answered by ExamLex AI
Toasted bread tastes sweeter than untoas...
View Answer

Short-bodied pastes which set to very rigid opaque gels upon cooling best describes the gelatinization characteristics of

Correct Answer
verified

Small sauces are:

Correct Answer
verified

The physical unit for storing starch in plants is the:

Correct Answer
verified

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

Correct Answer
verified

A smooth, lump-free sauce depends on the presence of sifted starches

Correct Answer
verified

Definition choices: -dextrinization

Correct Answer
verified

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

Correct Answer
verified

What is gravy? Discuss the gravy preparation process and the specific guidelines for each step

Correct Answer
verified

Exam 18: Starches and Sauces

Which of the following starches consists entirely of amylopectin?

Correct AnswerverifiedD

Definition choices: -reduction

Correct AnswerverifiedShow Answer

What happens to the quality of dry starches with improper storage? How should starches and sauces be properly stored? What foodborne illness issues should we be concerned with?

Definition choices: -gelation

Correct AnswerverifiedShow Answer

A pH below _____ decreases the viscosity of a starch gel

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 AnswerverifiedShow Answer

Dextrinized starches have increased thickening power

Correct AnswerverifiedShow Answer

The trick to a smooth Hollandaise sauce is to heat the sauce without curdling the egg

Correct AnswerverifiedTrue

Beurre manié is an uncooked butter and flour mixture which is added in small amounts to a simmering sauce to thicken it

Correct AnswerverifiedShow Answer

The primary function of starch in food preparation is:

Correct AnswerverifiedShow Answer

Tomato sauce is one of the mother sauces and is important in Italian food preparation

Correct AnswerverifiedShow Answer

Why does toasted bread taste sweeter than untoasted bread?

Correct AnswerAnswered by ExamLex AIToasted bread tastes sweeter than untoas...View AnswerShow Answer

Short-bodied pastes which set to very rigid opaque gels upon cooling best describes the gelatinization characteristics of

Correct AnswerverifiedShow Answer

Small sauces are:

Correct AnswerverifiedShow Answer

The physical unit for storing starch in plants is the:

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

A smooth, lump-free sauce depends on the presence of sifted starches

Correct AnswerverifiedShow Answer

Definition choices: -dextrinization

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

What is gravy? Discuss the gravy preparation process and the specific guidelines for each step

Correct AnswerverifiedShow Answer

Correct Answer
verified
D

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified
True

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
Answered by ExamLex AI
Toasted bread tastes sweeter than untoas...
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