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EXAMS > TLE 2nd monthly exam > Flashcards

TLE 2nd monthly exam Flashcards

1
Q

_______ are usually starchy pods or grains. ______ grains are the most important group of food
crops in the world. In manufactured and processed foods, it plays an obvious role in
achieving the desired viscosity in such products as cornstarch pudding, sauces, pie fillings, and
gravies. Rice, wheat and corn are the
three most cultivated ________ in the world.

A

Cereals

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2
Q

______ is the second most abundant organic substance on earth. It is found in all forms of leafy
green plants, located in the roots, fruits or grains. source of up to 80% of calories. rice, corn, cassava, potato etc. are some source of ______

A

starch

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3
Q

what are The tools suitable for
most methods of cooking starch dishes

A
  1. Blending fork
  2. Colander
  3. Canister
  4. Butcher knife
  5. Pastry wheel
  6. Potato masher
  7. Funnel
  8. Double boiler
  9. Wok
  10. Casserole
  11. Tongs
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4
Q

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

A

Blending fork

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5
Q

is a kitchen utensil that is primarily used to rinse vegetables or strain foods such as pasta. The bottom is perforated, which allows for water or liquid to drain through while holding on to the solids inside.

A

colander

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6
Q

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

A

Canister

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7
Q

a heavy-duty knife usually 6 to 8 inches long having a broad rigid blade that curves slightly at the tip used for cutting, sectioning and trimming raw meats.

A

butcher knife

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8
Q

is a tool used to cut out rolled pastry. They consist of
cutting wheel attached to a handle
The wheel will have a sharp edge
which is used to cut, shape, or
mold pastry.
They can also be used to make ravioli, which classically have a crimped and ruffled edge.

A

pastry wheel

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9
Q

__________ is a kitchen utensil used to crush soft food, typically potatoes, after they have been cooked to press down on the potatoes, breaking them apart and mashing them into a smooth or chunky consistency.
_________ can also be used to smash cooked vegetables, fruits, or even beans into a puree.

A

potato masher

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10
Q

is a kitchen utensil that is used for transferring liquids and dry ingredients from one container to another. These _______ come in a variety of shapes and sizes and are often made from plastic, metal, or silicone.

A

funnel

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11
Q

______ _______is a type of cookware that uses steam as a heat source to melt or cook food. They are made up of two pieces, a large pot that is filled with hot or boiling water and a smaller pot that fits inside to trap the steam from below. Because the heat comes from an indirect source, ______ _______ are ideal for cooking delicate foods like sauces and types of chocolates.

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

A

double boilers

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12
Q

a large, bowl-shaped Chinese pan used for frying food quickly in hot oil.
The ___ shape allows for high-heat cooking with a small amount of oil, making it ideal for stir-frying.

A

wok

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13
Q

_________ is a large, deep baking dish used for cooking and serving casserole dishes.
________ dishes are typically composed of ingredients like meat, vegetables and a starchy binders such as pasta or rice, baked together in a sauce.
The _________ is designed to retain heat ensuring that the food cooks evenly an stays warm after being taken out from the oven.

A

casserole

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14
Q

_____ is a type of kitchen utensil that help users grab onto foods to lift, flip, toss, or serve them without hand contact. They can help keep hands away from hot cooking surfaces and flames as well as prevent cross-contamination.

A

tongs

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15
Q

______ is a type of carbohydrate that plants produce and store as a source of energy.
In cookery, ______ refers to a carbohydrate that is commonly used as thickening agent in sauces, soups, gravies and desserts

A

starch

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16
Q

It serves as a storage form of energy in plants and is found in foods like potatoes, rice, corn and wheat. When consumed, ________ is broken down into glucose, providing energy for the body.

A

starch

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17
Q

MOST COMMON SOURCES OF FOOD STARCH

A

CEREAL GRAINS

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18
Q

including corn, wheat, rice, grain, sorghum, and oats; legumes; and roots or tubers, including potato, sweet potato, arrowroot, and the tropical cassava plant (marketed as tapioca).

A

CEREAL GRAINS

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19
Q

classification of starch

A

1.NATIVE OR NATURAL STARCH
2. MODIFIED STARCH
3. PURIFIED STARCH

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20
Q

it refers to the starches as originally derived from its plant source or extracted from plants in its pure, unmodified form.
It comes directly from sources like corn, potatoes, rice, wheat or tapioca, without undergoing any chemical or physical alterations.
______ ______ are used in cooking and baking as thickening agents, and stabilizers but they may have limitations in terms of stability under extreme temperature or freezing conditions.

A

NATIVE OR NATURAL STARCH

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21
Q

EXAMPLE OF NATURAL STARCHES

A

CORN STARCH, POTATO STARCH, TAPIOCA STARCH, RICE STARCH, WHEAT STARCH

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22
Q

extracted from corn, commonly used as a thickening
agent.

A

CORN STARCH

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23
Q

derived from potatoes, often used in gluten-free baking and thickening soups or sauces.

A

POTATO STARCH

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24
Q

sourced from cassava, used in baking and as a thickener in puddings.

A

TAPIOCA STARCH

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25
Q

obtained from rice, used in baby foods.

A

RICE STARCH

26
Q

derived from wheat, used in baking and for thickening sauces.

A

WHEAT STARCH

27
Q

Native starch functionalities

A

Thickening
Texturizing
Stabilizing
Dough Binding
viscosity

28
Q

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

These modifications can make the starch more stable under different cooking conditions, improve its thickening or gelling ability or enhance its resistance to heat and freezing.

A

MODIFIED STARCH

29
Q

EXAMPLES OF MODIFIED STARCHES

A
  1. Pre- gelatinized starch
  2. ACID-THINNED STARCH
  3. CROSS-LINKED STARCH
  4. OXIDIZED STARCH
  5. DEXTRIN
30
Q

it is a food additive used as a thickener and a gelling agent often found in instant puddings, cake mixes, and instant soups, this starch thickens without heating. It is made from corn or potato starch using a chemical process that causes the starch granules to swell and burst.

A

Pre- gelatinized starch

31
Q

used in confectionary products like gummy candies, as it creates a firm gel without being to thick.

A

ACID-THINNED STARCH

32
Q

found in products like pie fillings and canned soups it maintains stability under high heat and acidic conditions.

A

CROSS-LINKED STARCH

33
Q

used in foods such as coatings for fried products, this starch provides a smooth texture and crispness.

A

OXIDIZED STARCH

34
Q

used as a thickening agent in sauces, glazes, and some beverages produced by heating starch under acidic conditions.

A

DEXTRIN

35
Q

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

A

PURIFIED STARCH

36
Q

what is the production process for purified starch

A

EXTRACTION,
FILTRATION,
DRYING

37
Q

Starch is extracted
from plant sources (like corn, potatoes, or wheat) using water and mechanical process.

A

EXTRACTION

38
Q

Impurities such as
fibers, proteins and lipid are removed through ____________ or centrifugation.

A

FILTRATION

39
Q

The purified starch is then dried to achieve the desired moisture content

A

DRYING

40
Q

COMMON SOURCE OF MANUFACTURED FOOD STARCH

A

1.CORN
2.POTATO
3. TAPIOCA (CASSAVA)

41
Q

DIFFERENT SWEETENERS ADDED TO STARCH GEL PREPARATION

A
  1. Honey
  2. MOLASSES
  3. GRANULATED SUGAR
42
Q

STARCH PROPERTIES AND REACTION

A

1.GELATINIZATION
2. VISCOSITY
3. RETROGADATION
4. SYNERESIS
5. DEXTRINIZATION
6. HYDROLYSIS

43
Q

is the process where starch granules absorb water and swell when heated, resulting in the thickening of a liquid.

A

1.GELATINIZATION

44
Q

it refers to the thickness or resistance to flow of a starch-containing mixture, such as solution or gel.
When starch is stirred, more swollen granules break and more starch molecules spill causing in ________ or thickness.

A
  1. VISCOSITY
45
Q

When starch (cornstarch or flour) is added to _____, it thickens and becomes more thick as it cooks making the liquid smooth and less runny

A

gravy

46
Q

is the process in which starch molecules, re- associate or bond together in an ordered structure, resulting in a crystalline order appears when cool.

A
  1. RETROGADATION
47
Q

is the process where cooked starches (like rice, bread or potatoes) cool down and the starch molecules realign, making the food firm again. For example, when cooked rice or bread cools, it becomes harder and stiffer because starch is crystallizing again.

A
  1. RETROGADATION
48
Q

is the process
where water is expelled from a starch gel or mixture as it cools, leading to liquid separation.

A
  1. SYNERESIS
49
Q

Several food products that undergo syneresis, particularly those that rely on gels or thickened mixtures. Some common examples include:

A

Jellies and jams
Custards and puddings:
Tofu:

50
Q

can experience syneresis as liquid separates from the gel.

A

Jellies and jams

51
Q

Starch thickened
desserts may release water.

A

Custards and puddings:

52
Q

As gelled soybean product, ____ can release water from its structure during storage.

A

Tofu:

53
Q

►A process by which starch is broken down into smaller molecules, called dextrin, through the application of heat.

A
  1. DEXTRINIZATION
54
Q

This occurs when starch is exposed to dry heat, causing it undergo a chemical change.

A
  1. DEXTRINIZATION
55
Q

are shorter chains of glucose units, and this process results in a color change ( usually browning) and the production of a sweeter, more soluble of starch.

A

Dextrins

56
Q

is achieve by toasting flour for polvoron, rice flour for kare-kare and bread slices for breakfast.

A

DEXTRINIZATION

57
Q

Starches during undergo __________ during cooking and processing of food where a chemical reaction in which a molecular linkage and a molecule of water is utilized. This process helps convert the large starch molecules into smaller, easily digestible ones.

A
  1. HYDROLYSIS
58
Q

► Prolonged cooking of starches with acid will promote __________

A
  1. HYDROLYSIS
59
Q

This can happened when cooking an acidic food such as pineapple pie resulting in reduced viscosity or firmness of the pie filling.

A
  1. HYDROLYSIS
60
Q

Another example is the production of corn syrup, during process starch from grains like corn undergoes __________ with the help of acids to break down starch into simple sugars

A
  1. HYDROLYSIS

EXAMS (34 decks)

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