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Foods > Starches and Sauces > Flashcards

Starches and Sauces Flashcards

1
Q

What are starch granules?

A

The plant cell’s unit for storing starch

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2
Q

What are common food sources?

A

Cereals, corn starch, roots, and legumes

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3
Q

Why are the isolated starch samples different?

A

Based on composition

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4
Q

What are the functions of starch in food products?

A

Thickening/ gelling agent
Sweetener
Edible films

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5
Q

Amylose forms gel. True or False

A

True

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6
Q

Does amylopectin form a gel?

A

No it does not from a gel

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7
Q

Waxy starches have 100% of what starch form?

A

Amylopectin

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8
Q

What is an example of of waxy starches?

A

Amioca

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9
Q

Starches can undergo what transformation?

A

Gelatinization
Gel formation
Retrogradation
Dextrinization

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10
Q

What is gelatinization?

A

Starch molecules expand upon heating in water; viscosity, volume, and translucency

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11
Q

Corn starch is like what?

A

Dust

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12
Q

Corn meal is granulated like?

A

Sand

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13
Q

Temperature of __________ is unique to each starch source.

A

Gelatinization

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14
Q

Starches vary with their ability to thicken. True or False.

A

True

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15
Q

What are factors influencing gelatinization?

A

Water, temperature, heating time, acid, sugar, fat

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16
Q

What is another name for gel formation?

A

Gelation

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17
Q

When does gel formation occur?

A

After gelatinization

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18
Q

A gel forms when the protein molecules form a network, trapping ________ into a more solid mass.

A

Water

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19
Q

Gelation will be dependent on the concentration of what?

A

Amylose

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20
Q

Corn starch is high in what starch form?

A

Amylose

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21
Q

What starches do not form gels?

A

Potato, tapioca, and rice starches

22
Q

What forms a soft gel?

23
Q

What starches form strong gels?

A

Corn and wheat starches

24
Q

What forms weaker gels than starches?

25
Q

What is retrogradation?

A

The seepage of water out of an aging gel due to contraction

26
Q

During retrogradation what happens to the amylose bonds?

A

The bonds tighten

27
Q

When the amylose bonds tighten what happens to the water?

A

The water is expelled

28
Q

What is dextrinization?

A

Dextrinization is the presence of dry heat, the breakdown of starch molecules into sweet dextrins

29
Q

In simple terms what are 2 things that dextrinization does?

A

Increase sweetness and decrease thickening power

30
Q

What are two examples of modifications?

A

Chemical and physical modifications

31
Q

What is an example of physically starches?

32
Q

What is an example of cross-linked starch?

A

Pie fillings

33
Q

Cross-linked starch is an example of what modification?

34
Q

What chemical modification makes starch more resistant to heat and acid?

A

Cross-linked starches

35
Q

What transformation is less viscous than cross-linked starch?

A

Oxidized starch

36
Q

What is a use for oxidized starches?

A

Emulsion stabilizers and thickeners

37
Q

What are the functions of starches?

A

Moistness, flavor, texture, body and appearance

38
Q

What is a mother sauce?

A

The major, leading and grand sauces

39
Q

What is another name for small sauces?

A

Secondary sauces

40
Q

What are examples of mother sauces?

A

Béchamel, tomato, espagnole, veloute

41
Q

Mother sauces are not usually used by themselves. True or false

42
Q

What serves as a base for small sauces?

A

Mother sauce

43
Q

What 3 ingredients serve as the foundation of thickened sauces?

A

Liquid, starch, flavor

44
Q

How is a roux made?

A

A roux is made my cooking equal parks flour and fat

45
Q

What are the 3 forms of starch thickeners?

A

Roux, Beurre manie, Slurry

46
Q

How is beurre manie made?

A

equal parts soft butter and flour into a paste

47
Q

How is a slurry made?

A

Made by combining starch and cool liquid

48
Q

What starch thickener is inferior to roux?

49
Q

What can be thickened or unthickened?

50
Q

What is an example of an unthickened sauce?

Foods (17 decks)

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