Multiple Choice
Matching
Definition choices:
-gelatinization
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 molecules in the presence of dry heat
Correct Answer:
Verified
Correct Answer:
Verified
Q5: Matching<br>Definition choices:<br>-reduction<br>A)the seepage of water out of
Q6: Au jus means:<br>A) served "just as is."<br>B)
Q7: The physical unit for storing starch in
Q9: Glucose derived from starch is called<br>A) dextrose.<br>B)
Q9: A mother sauce is<br>A) also known as
Q11: Which of the following factors competes with
Q12: Once combined with a liquid, pregelatinized starches
Q13: Root starches include all of the following
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