Deck 18: Starches and Sauces

Question 1

Which of the following has been chemically or physically modified to create unique functional characteristics?

A) dextrinization
B) retrogradation
C) modified starch
D) gelatinization

Answer 1

C

Question 2

When humans consume starches from food, the digestion process converts starch back to

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

Answer 2

D

Question 3

Where do plant cells store starch?

A) in the starch granule
B) in the starch bran
C) in the starch mitochondria
D) in the starch seeds

Answer 3

A

Question 4

Which additive competes with starch for available water and delays gelatinization?

A) sugar
B) fat
C) protein
D) salt

Question 5

Which of the following processes is the breakdown of starch molecules to smaller, sweeter-tasting dextrin molecules in the presence of dry heat?

A) syneresis
B) dextrinization
C) retrogradation
D) gelatinization

Question 6

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 7

Which continental cuisine has roots, tubers, and sorghum as the main dietary starches?

A) Australia
B) Africa
C) Asia
D) Europe

Question 8

The increase in volume, viscosity, and translucency of starch granules when heated in a liquid is called

A) gelatinization.
B) dextrinization.
C) retrogradation.
D) modified starch.

Question 9

On which continent is rice the most important staple food?

A) Australia
B) Africa
C) Antarctica
D) Asia

Question 10

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.
E) None of these decrease or delay gelatinization.

Question 11

Why should fruit juices be added to pie fillings or salad dressings after gelatinization has occurred?

A) because the low pH of fruit juices decreases a starch gel's viscosity
B) because the vitamin C content of fruit juices decreases a starch gel's viscosity
C) because the sugar content of fruit juices decreases a starch gel's viscosity
D) because the pulp particles from fruit juices decrease a starch gel's viscosity

Question 12

Complex carbohydrates (polysaccharides) provide _____ kcalories of energy per gram.

A) 2
B) 4
C) 7
D) 9

Question 13

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 14

Potatoes and cassava are examples of

A) synthetic starches.
B) grain starches.
C) cornstarches.
D) root starches.

Question 15

What contribution(s) do starches make to sauces, gravies, and soups?

A) They contribute texture, taste, and appearance.
B) They enhance the absorption of other nutrients.
C) They increase the boiling point.
D) All of these are correct.

Question 16

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

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

Question 17

The most important staple food in China, Japan, India, and other Asian countries is

A) noodles.
B) tubers.
C) rice.
D) bread.

Question 18

Which type of food is the mainstay of diets throughout the world?

A) starchy
B) ketogenic
C) vegan
D) Atkins

Question 19

How do starch granules behave when heated in a liquid and undergoing gelatinization?

A) volume increases
B) viscosity increases
C) translucency increases
D) All of these increase.

Question 20

The primary functions of starch in food preparation include serving as

A) an edible film.
B) a sweetener source.
C) a thickening and gelling agent.
D) a leavening agent.
E) All of these are correct.

Question 21

Starches that are high in amylose content will gel.

Question 22

All of the following are thickened sauces except

A) hollandaise sauce.
B) barbecue sauce.
C) custard sauce.
D) white sauce.

Question 23

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 these are correct.

Question 24

What is the seepage of water out of an aging gel because of the contraction of the gel called?

A) syneresis
B) retrogradation
C) gelatinization
D) dextrinization

Question 25

Glazes are concentrated flavorings and/or seasonings used in sauces.

Question 26

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 27

Retrogradation is caused by the weakening of bonds between amylopectin molecules.

Question 28

Au jus means _____ extracted from meat during cooking.

A) "just the juices"
B) "just the bones"
C) "just the gristle"
D) "just the muscle"

Question 29

Starches may also be modified, specifically degraded, by exposing them to chemical oxidizers.

Question 30

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) The starch improves appearance and texture in a pie filling compared to one that utilizes unmodified starch.
D) The starch is ideal for use in pasta, cheese, and barbecue sauces.

Question 31

What occurs when the gel cools and bonds continue to form between amylose molecules?

A) gelatinization
B) dextrinization
C) syneresis
D) retrogradation

Question 32

A roux is a thickener that is usually prepared using

A) cornstarch.
B) potato starch.
C) wheat flour.
D) arrowroot.

Question 33

High amylopectin starches like cornstarch and tapioca thicken at lower temperatures, making them ideal for pie fillings and sauces.

Question 34

Glaze is a thickener that is made by cooking equal parts of flour and fat.

Question 35

Dextrinization results in an increase in

A) sweetness.
B) sourness.
C) saltiness.
D) bitterness.

Question 36

Gelatinization occurs when starch granules are heated in a liquid and thereby expand.

Question 37

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 38

List in order the typical steps involved in making a gravy.

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 39

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 40

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 41

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

Question 42

Tartar sauce is made with mayonnaise, capers, olives, parsley, and chopped pickles.

Question 43

Why do resistant starches cause bloating, belching, and flatus in some people?

Question 45

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 46

Describe the processes of retrogradation, syneresis, and dextrinization. Explain what causes each of these to occur.

Question 47

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

Question 48

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 49

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

Question 50

Tomato sauce is a mother sauce that can also be used by itself.

Question 51

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 52

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