Deck 18: Starches and Sauces

Question 1

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

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

Answer 1

B

Question 2

A pH below _____ decreases the viscosity of a starch gel

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

Answer 2

A

Question 3

Starch consists of repeating units of:

A)fructose.
B)galactose.
C)glucose.
D)sucrose.

Answer 3

C

Question 4

Complex carbohydrates (polysaccharides) provide _____ calories (kcal) of energy per gram

A)two
B)four
C)seven
D)nine

Question 5

Which of the following factors either decreases the viscosity of a starch paste or delays the gelatinization of a starch paste?

A)adding acid prior to the end of pasting
B)stirring late in the cooking process
C)adding sugar to the starch prior to cooking
D)all of the above decrease or delay gelatinization

Question 6

Cereal grains typically gelatinize between _____ degrees F

A)133 and 158
B)144 and 167
C)145 and 165
D)212 and 320

Question 7

Which of the following factors competes with starch for available water and delays gelatinization?

A)sugar
B)fat
C)protein
D)only answers a and b are correct
E)all of the above answers are correct

Question 8

Which of the following starches consists entirely of amylopectin?

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

Question 9

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

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

Question 10

The best way to prevent retrogradation is to

A)freeze the starch before gelatinization occurs.
B)use potato or tapioca starches in frozen starch products.
C)use the gelled food as soon as possible.
D)all of the above answers are correct

Question 11

It is the varying _____ content causes that texture differences in starch-containing foods

A)amylose
B)protein
C)fiber
D)polysaccharide

Question 12

The physical unit for storing starch in plants is the:

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

Question 13

Viscous, long-bodied, relatively clear pastes with a weak gel upon cooling best describes gelatinization behavior of which of the following starch sources most accurately?

A)root and tuber
B)cereal grain
C)waxy hybrid
D)high amylase hybrid

Question 14

Which starch source(s) has/have the ability to form viscous, short-bodied pastes and set(s) to an opaque gel upon cooling?

A)potato
B)tapioca
C)rice and wheat
D)corn and sorghum

Question 15

The primary function of starch in food preparation is:

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 16

Which of the following starches form(s) heavy-bodied, stringy, clear pastes and is/are resistant to gelling upon cooling?

A)tapioca
B)sorghum
C)rice and wheat
D)waxy corn hybrid
E)high-amylase corn hybrid

Question 17

Glucose derived from starch is called

A)dextrose.
B)sucrose.
C)maltose.
D)fructose.

Question 18

Commercially, _____ is most often used to thicken puddings, whereas _____ is preferred in the manufacture of canned and frozen food products

A)tapioca, potato starch
B)regular cornstarch, waxy cornstarch
C)regular sorghum, waxy sorghum
D)high-amylase cornstarch, regular cornstarch

Question 19

The mainstays of diets throughout the world are:

A)fruits.
B)meats.
C)starchy foods.
D)vegetables.
E)all protein foods.

Question 20

The most common solid starch hydrolysates used now are

A)gums and pectins.
B)maltose and sucrose.
C)celluloses and hemicelluloses. d dry maltodextrins and corn syrup solids.

Question 21

One characteristic of dextrinization is

A)that there is an increase in sweetness.
B)an increase in thickening power.
C)that an increase of water is needed for sufficient absorption.
D)a pale color of the final product.

Question 22

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

Question 23

Which of the following sauces is made with creamed butter, powered sugar, and vanilla or other flavoring?

A)butter
B)hard
C)hollandaise
D)custard

Question 24

The main difference between a roux and beurre manié is that

A)in a beurre manié, the butter and flour are not cooked.
B)a beurre manié is mixed in all at once.
C)larger quantities of a beurre manié are needed for the same thickening power.
D)with a beurre manié, extended simmering gets rid of the floury taste.

Question 25

Glazes are concentrated flavorings and/or seasonings used in sauces

Question 26

Ninety-five percent (95%) of the starch in the United States comes from corn

Question 27

Dextrinized starches have increased thickening power

Question 28

Which of the following is not a basic ingredient in a thickened sauce?

A)a liquid
B)a thickening agent
C)a seasoning or flavoring agent
D)a meat bone

Question 29

Small sauces are:

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 30

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

Question 31

What are the typical steps in making a gravy, in order?

A)preparing a roux, adding hot liquid, cooking, and seasoning
B)heating liquid, seasoning, preparing a roux, and cooking
C)reduction, deglazing, straining, degreasing, and seasoning
D)degreasing, deglazing, reduction, straining, and seasoning

Question 32

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

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 33

The base for a tartar sauce is tomato paste

Question 34

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

Question 35

Au jus means:

A)served "just as is."
B)served "in its own juice."
C)served until "it is just right."
D)served with a flavoring concentrate.

Question 36

A mother sauce is:

A)also known as the grand, leading, or major sauce.
B)a secondary sauce created when a flavor is added to a thickened or unthickened sauce.
C)a thick or thin sauce made from meat, fish, poultry, or vegetables.
D)a vegetable broth or bouillon that has added flavoring compounds in it.

Question 37

Oxidized starches

A)are more viscous than cross-linked starches.
B)are cloudier than cross-linked starches.
C)are not appropriate for use as stabilizers and emulsifiers.
D)are ideal for dusting foods such as marshmallows because of their powder-like consistency.

Question 38

Starches that are high in amylose content will gel

Question 39

A roux is a thickener made:

A)by combining starch and a cool liquid.
B)by concentrating a soup stock until it is a syrupy consistency.
C)by cooking equal parts of flour and fat.
D)from equal parts of soft butter blended with flour.

Question 40

Pregelatinized starches must be heated in the liquid in order for gelation to occur

Question 41

Discuss the structure of a polysaccharide and include why the proportions of the two starch fractions, amylose and amylopectin, are such important contributors to the functionality of the starch What types of starches are high in amylose and which are high in amylopectin?

Question 42

Definition choices:
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
gelatinization

Question 43

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?

Question 44

Name the many sources of starches utilized as thickeners Where are these starches used in food products? Include specific examples for each category

Question 45

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

Question 46

Describe the five mother sauces What does the term mother sauce imply and what are examples of small sauces which may be made from the mother sauce, where appropriate? Discuss the thickeners for each sauce including a roux, beurre manié, and slurry

Question 47

Definition choices:
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
gelation

Question 48

Definition choices:
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
reduction

Question 49

Definition choices:
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
dextrinization

Question 50

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?

Question 51

Definition choices:
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
retrogradation

Question 52

Describe the gelatinization process that occurs when starches are used as thickeners in food What factors influence gelatinization? What is gel formation? Start with a raw starch and finish with an old gel Be specific with respect to the starch molecules and granules as well as the food product Describe the differences between retrogradation and dextrinization

Question 53

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

Question 54

Why does toasted bread taste sweeter than untoasted bread?