Starches

Question 1

used when preparing cake mixture, salads, creams, and
sauces.

Answer 1

Mixing bowl

Question 2

used for separating coarse particles of flour, sugar, baking
powder, and powdered ingredients to retain finer textures.

Answer 2

Sifter/sieve

Question 3

used for beating egg whites, egg yolk, creams and
mayonnaise.

Answer 3

Wire Whip

Question 4

used for mixing creams, butter, and for tossing
salads.

Answer 4

Wooden Spoon

Question 5

used to separate solid particles from soup; also for
stirring purposes, such as making egg white fine in texture for bird‘s
nest soup and mock nido soup.

Answer 5

Slotted Spoon

Question 6

used for testing the tenderness of meat, combining big
cuts and particles of meat and vegetables, and for blending other
ingredients with flour.

Answer 6

Blender Fork

Question 7

used for scraping off mixtures of butter, sugar, and
egg from the sides of the mixing bowl.

Answer 7

Rubber Scraper

Question 8

Used for separating liquids from fine or solid food particles,
such as coco cream from coconut and tamarind extract.

Answer 8

Strainer

Question 9

used for handling hot foods.

Answer 9

Tongs

Question 10

used for measuring dry and liquid ingredients

Answer 10

Measuring Cups

Question 11

used for measuring dry and liquid ingredients
which require a little amount

Answer 11

Measuring Spoon

Question 12

used for cooking meat and fish dishes with
gravy and sauce.

Answer 12

Sauce pan and pots

Question 13

used for cooking rice and other foods.

Answer 13

Kettle and Rice Cooker

Question 14

used for tenderizing or cooking meat, chicken, and
other grains or legumes, such as mongo and white beans in lesser
time..

Answer 14

Pressure Cooker

Question 15

used for preparing sauces which easily get scorched
when cooked directly on the stove.

Answer 15

Double Boiler

Question 16

used for cooking food by steaming.

Answer 16

Steamer

Question 17

a perforated bowl of varying sizes made of stainless steel,
aluminum or plastic, used to drain, wash, or cook ingredients from
liquid

Answer 17

Colander

Question 18

a plastic or metal container with a lid that is used for keeping
dry products

Answer 18

Canister

Question 19

used for cutting, sectioning, and trimming raw meats

Answer 19

Butcher Knife

Question 20

a small hand tool used generally in decorative works
such as making garnishes.

Answer 20

Channel Knife

Question 21

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

Answer 21

Native or Natural

Question 22

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

Answer 22

Modified Starches

Question 23

It may be separated from grains and tubers by a process called wet milling. This procedure employs various techniques of
grinding, screening, and centrifuging to separate the starch from fiber, oil, and protein.

Answer 23

Purified Starch

Question 24

Give the Four Raw meats used in Modifying starch

Answer 24

1. Potato
2. Corn
3. Cassava
4. Wheat

Question 25

Types of the Modified starch

Answer 25

1. Cationic Starch 2. Etherified Starch 3. Estherified Starch 4. Resistant Starch 5. Pre-Gelatinization Starch / Pre-Gelatinized Starch

Question 26

Function/Use of Modified Starch Markets

Answer 26

1. Thickeners 2. Stabilizers 3. Binders 4. Emulsifier

Question 27

Application of Modified Starch Markets

Answer 27

1. Food and Beverage 2. Animal Feed 3. Paper Making 4. Weaving and Textiles 5. Pharmaceuticals 6. Plastic Industry

Question 28

Types of Food and Beverage

Answer 28

1. Confectionery 2. Beverage 3. Processed Food

Question 29

Types of Animal Feed

Answer 29

1. Swine Food 2. Ruminant Food 3. Poultry Food

Question 30

It is a polysaccharide made up of hundreds or even thousands of glucose molecules joined together.

Answer 30

Starch

Question 31

is a long chain-like molecule, sometimes called the linear fraction, and is produced by linking together 500 to 2, 000 glucose molecules.

Answer 31

Amylose

Question 32

has a highly branched, bushy type of structure, very different from the long, string-like molecules of amylose.

Answer 32

Amylopectin

Question 33

The sum of changes that occur in the first stages of heating starch granules in a moist environment which includes swelling of granules as water is absorbed and disruption of the organized granule structure.

Answer 33

Gelatinization

Question 34

The resistance to flow; increase in thickness or consistency. When the newly gelatinized starch is stirred, more swollen granules break and more starch molecules spill causing increase in thickness.

Answer 34

Viscosity

Question 35

is the process in which starch molecules, particularly the amylose fraction, re-associate or bond together in an ordered structure after disruption by gelatinization; ultimately a crystalline order appears.

Answer 35

Retrogadation

Question 36

Oozing of liquid from gel when cut and allowed to stand (e.g. jelly or baked custard). The oozing of liquid from a rigid gel; sometimes called weeping.

Answer 36

Syneresis

Question 37

It is the process of forming dextrin.

Answer 37

Dextrinization

Question 38

are partially hydrolyzed starches that are prepared by dry roasting.

Answer 38

Dextrins

Question 39

This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar.

Answer 39

Thinning of gel

Question 40

results if there is too much liquid in relation to the starch

Answer 40

Weak Gel

Question 41

is due to loss of water from the starch and protein molecules near the surface of the mixture. To reduce this problem, cover container of the starch gel with a waterproof cover.

Answer 41

Skin Formation

Question 42

This can be avoided by temperature control and constant stirring so the starch granules do not settle at the bottom of the cooking pan.

Answer 42

Scorching

Question 43

This is due to ungelatinized starch

Answer 43

Raw Starch Flavor