Question 1

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

Accepted Answer

A) True 
 B)False  True

Question 2

Which of the following starches consists entirely of amylopectin?

Accepted Answer

A) potato 
B) tapioca 
C) corn 
D) waxy maize 
E) wheat 
A) potato 
B) tapioca 
C) corn 
D) waxy maize 
E) wheat 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

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. 
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.

Question 5

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 sauces 
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 sauces

Question 6

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 above 
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 above

Question 7

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) 8.0 
A) 4.0 
B) 6.5 
C) 7.0 
D) 7.5 
E) 8.0

Question 8

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. 
A) roots and tubers. 
B) high-amylase hybrids. 
C) cereal grains. 
D) waxy hybrids.

Question 9

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 heat 
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 heat

Question 10

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

Accepted Answer

A) True 
 B)False

Question 11

Dextrinized starches have increased thickening power

Accepted Answer

A) True 
 B)False

Question 12

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 13

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 heat 
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 heat

Question 14

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 Canada 
A) certain African countries 
B) Ireland 
C) China, Japan, and India 
D) United States and Canada

Question 15

Why does toasted bread taste sweeter than untoasted bread?

Accepted Answer

Toasted bread tastes sweeter than untoas

Question 16

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

Accepted Answer

A) True 
 B)False

Question 17

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 heat 
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 heat

Question 18

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 19

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...

Question 20

The physical unit for storing starch in plants is the:

Accepted Answer

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

Exam 18: Starches and Sauces

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

Which of the following starches consists entirely of amylopectin?

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?

Small sauces are:

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

The primary function of starch in food preparation is:

A pH below _____ decreases the viscosity of a starch gel

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

Definition choices: -gelation

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

Dextrinized starches have increased thickening power

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

Definition choices: -reduction

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

Why does toasted bread taste sweeter than untoasted bread?

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

Definition choices: -dextrinization

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?

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

The physical unit for storing starch in plants is the:

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