Ingredient used in preparing starch and cereal dishes

Question 1

2 grain starches

Answer 1

• Wheat flour
• Cornstarch

Question 2

It is the starch extracted from corn grains that is ground into a fine powder.

Answer 2

Cornstarch

Question 3

The starch of cornstarch is obtained from the ___________ of the corn kernel.

Answer 3

endosperm

Question 4

Cornstarch is made from corn and only contains ___________.

Answer 4

carbohydrates

Question 5

It is a more efficient thickener than wheat flour.

Answer 5

Cornstarch

Question 6

7 problems with using cornstarch

Answer 6

• Too little liquid
• Too much sugar
• Too much fat
• Too much acid
• Too much stirring
• Excessive cooking
• Freezing

Question 7

If there is not enough liquid in the mixture, the cornstarch ________ will not fully _________ and remain __________ when mixture cools.

Answer 7

granules, swell, thickened

Question 7

A powder made from grinding wheat, making it usable from human consumption.

Answer 7

Wheat flour

Question 8

It can be used to thicken sauces or create a roux.

Answer 8

Wheat flour

Question 9

4 types of roux

Answer 9

• White roux
• Blond roux
• Brown roux
• Dark brown roux

Question 10

3 roots and tubers

Answer 10

• Tapioca
• Potato starch
• Arrow root

Question 11

A starch extracted from cassava root.

Answer 11

Tapioca

Question 12

It is a dried product and usually sold as white flour, flakes, or pearls.

Answer 12

Tapioca

Question 13

5 uses of tapioca

Answer 13

• Gluten-and-grain-free bread
• Flatbread
• Puddings and desserts
• Thickener
• Binding agent

Question 14

It is the extracted starch from potatoes.

Answer 14

Potato starch

Question 15

3 uses of potato starch

Answer 15

• Thickening agents
• Gluten-free alternative to flour
• Frying food

Question 16

It is made from whole potatoes and can be raw or cooked.

Answer 16

Potato flour

Question 17

A very fine white powder starch, similar in texture to cornstarch.

Answer 17

Potato starch

Question 18

It is a starchy vegetable that people use as a thickener.

Answer 18

Arrowroot

Question 19

A good source of dietary fiber that may benefit the digestive and immune systems and help people to manage their weight.

Answer 19

Arrowroot flour

Question 20

Arrowroot is a ______ glycemic food.

Answer 20

Low

Question 21

3 uses of arrowroot

Answer 21

• Thickening and gelling in food
• Edible films and food packaging
• Cosmetics and natural deodorants

Question 22

7 arrowroot as an ingredient in foods

Answer 22

Biscuits
Cakes
Porridge
Pie filling
Jellies
Ice cream
Soup

Question 23

3 classification of starch

Answer 23

• Native or natural starch
• Modified starch
• Purified starch

Question 24

It refers to the starches as originally derived from its plant source.

Answer 24

Native or natural starch

Question 25

Starches that have been altered physically or chemically, to modify one or more of its key chemicals and/or physical property.

Answer 25

Modified starch

Question 26

It may be separated from grains and tubers by a process called wet milling.

Answer 26

Purified starch

Question 27

It is a long chain-like molecule that contributes gelling characteristics to cooked and cooled starch mixture.

Answer 27

Amylose

Question 28

It has a highly branched, brushy type of structure.

Answer 28

Amylopectin

Question 29

6 starch properties and reactions

Answer 29

• Gelatinization
• Viscosity
• Retrogradation
• Syneresis
• Dextrinization
• Hydrolysis

Question 30

The sum of the changes that occur in the first stages of heating starch granules in a moist environment.

Answer 30

Gelatinization

Question 31

The resistance to flow.

Answer 31

Viscosity

Question 32

It is the process in which starch molecules, particularly the amylose fraction.

Answer 32

Retrogradation

Question 33

Oozing of liquid from gel when cut and allowed to stand.

Answer 33

Syneresis

Question 34

It is the process of forming dextrin.

Answer 34

Dextrinization

Question 35

A chemical reaction in which a molecular linkage is broken and a molecule of water is utilized.

Answer 35

Hydrolysis