Ingredients used in Preparing Starch and Cereal Dishes

Question 1

it is the starch extracted from corn grains that is ground into a fine powder

Answer 1

cornstarch

Question 2

where is the starch obtained from?

Answer 2

endosperm of the corn kernel

Question 3

what is cornstarch made of?

Answer 3

corn and only contains carbohydrates (no protein)

Question 4

what is a more efficient thickener than wheat flour?

Answer 4

cornstarch

Question 5

7 Problems with using Cornstarch

Answer 5

too little liquid
too much sugar
too much fat
too much acid
too much stirring
excessive cooking
freezing

Question 6

it is a powder made from grinding wheat, making it usable for human consumption

Answer 6

wheat flour

Question 7

it is an essential ingredient in bread, cakes, cookies, and most baked goods.

Answer 7

wheat flour

Question 8

the 3 ingredients that are mainly from roots and tubers

Answer 8

tapioca, potato starch, arrowroot

Question 9

it is a starch extracted from cassava root

Answer 9

tapioca

Question 10

it is a dried product and usually sold as white flour, flakes, or pearls

Answer 10

tapioca

Question 11

uses of tapioca

Answer 11

• gluten and grain-free bread
• flatbread
• puddings and desserts
• thickener
• binding agent

Question 12

it is the extracted starch from potatoes

Answer 12

potato starch

Question 13

uses of potato starch

Answer 13

thickening agents
gluten free alternative to flour
frying food

Question 14

it is made from whole potatoes and can be raw or cooked

Answer 14

potato flour

Question 15

a very fine white powder starch that is similar in texture to cornstarch

Answer 15

potato starch

Question 16

it is a starchy vegetable that people use as a thickener in desserts and baked goods

Answer 16

arrowroot

Question 17

it is a low glycemic food

Answer 17

arrowroot

Question 18

uses of arrowroot

Answer 18

thickening and gelling in food
edible and biodegradable films and food packaging
cosmetics and natural deodorants

Question 19

classifications of starch

Answer 19

native or natural starch
modified starch
purified starch

Question 20

refers to the starches as originally derived from its plant source

Answer 20

native or natural starch

Question 21

starches that have been altered to physically or chemically

Answer 21

modifed starch

Question 22

may be separated from grains and tubers by a process called wet milling

Answer 22

purified starch

Question 23

it is a long chain-like molecule, sometime called linear fraction

Answer 23

amylose

Question 24

has a highly branched, brushy type of structure, very different from the long, string-like molecules of Amylose

Answer 24

amylopectin

Question 25

5 starch properties and reactions

Answer 25

1. gelatinization 2. viscosity 3. retrogadation 4. syneresis 5. dextrinization 6. hydrolysis

Question 26

the sum of the changes that occur in the first stages of heating starch granules in a moist environment

Answer 26

gelatinization

Question 27

the resistance to flow increase in thickness or consistency

Answer 27

viscosity

Question 28

the process in which starch molecules particularly the amylose fraction, re-associate or bond together in an ordered structure

Answer 28

retrogadation

Question 29

oozing of liquid from gel when cut and allowed to stand

Answer 29

syneresis

Question 30

it is the process of forming dextrin

Answer 30

dextrinization

Question 31

it is what starches undergo during cooking

Answer 31

hydrolysis