Starches and Sauces

Question 1

What are starch granules?

Answer 1

The plant cell’s unit for storing starch

Question 2

What are common food sources?

Answer 2

Cereals, corn starch, roots, and legumes

Question 3

Why are the isolated starch samples different?

Answer 3

Based on composition

Question 4

What are the functions of starch in food products?

Answer 4

Thickening/ gelling agent
Sweetener
Edible films

Question 5

Amylose forms gel. True or False

Answer 5

True

Question 6

Does amylopectin form a gel?

Answer 6

No it does not from a gel

Question 7

Waxy starches have 100% of what starch form?

Answer 7

Amylopectin

Question 8

What is an example of of waxy starches?

Answer 8

Amioca

Question 9

Starches can undergo what transformation?

Answer 9

Gelatinization
Gel formation
Retrogradation
Dextrinization

Question 10

What is gelatinization?

Answer 10

Starch molecules expand upon heating in water; viscosity, volume, and translucency

Question 11

Corn starch is like what?

Answer 11

Dust

Question 12

Corn meal is granulated like?

Answer 12

Sand

Question 13

Temperature of __________ is unique to each starch source.

Answer 13

Gelatinization

Question 14

Starches vary with their ability to thicken. True or False.

Answer 14

True

Question 15

What are factors influencing gelatinization?

Answer 15

Water, temperature, heating time, acid, sugar, fat

Question 16

What is another name for gel formation?

Answer 16

Gelation

Question 17

When does gel formation occur?

Answer 17

After gelatinization

Question 18

A gel forms when the protein molecules form a network, trapping ________ into a more solid mass.

Answer 18

Water

Question 19

Gelation will be dependent on the concentration of what?

Answer 19

Amylose

Question 20

Corn starch is high in what starch form?

Answer 20

Amylose

Question 21

What starches do not form gels?

Answer 21

Potato, tapioca, and rice starches

Question 22

What forms a soft gel?

Answer 22

Arrowroot

Question 23

What starches form strong gels?

Answer 23

Corn and wheat starches

Question 24

What forms weaker gels than starches?

Answer 24

Flours

Question 25

What is retrogradation?

Answer 25

The seepage of water out of an aging gel due to contraction

Question 26

During retrogradation what happens to the amylose bonds?

Answer 26

The bonds tighten

Question 27

When the amylose bonds tighten what happens to the water?

Answer 27

The water is expelled

Question 28

What is dextrinization?

Answer 28

Dextrinization is the presence of dry heat, the breakdown of starch molecules into sweet dextrins

Question 29

In simple terms what are 2 things that dextrinization does?

Answer 29

Increase sweetness and decrease thickening power

Question 30

What are two examples of modifications?

Answer 30

Chemical and physical modifications

Question 31

What is an example of physically starches?

Answer 31

Jell-o

Question 32

What is an example of cross-linked starch?

Answer 32

Pie fillings

Question 33

Cross-linked starch is an example of what modification?

Answer 33

Chemical

Question 34

What chemical modification makes starch more resistant to heat and acid?

Answer 34

Cross-linked starches

Question 35

What transformation is less viscous than cross-linked starch?

Answer 35

Oxidized starch

Question 36

What is a use for oxidized starches?

Answer 36

Emulsion stabilizers and thickeners

Question 37

What are the functions of starches?

Answer 37

Moistness, flavor, texture, body and appearance

Question 38

What is a mother sauce?

Answer 38

The major, leading and grand sauces

Question 39

What is another name for small sauces?

Answer 39

Secondary sauces

Question 40

What are examples of mother sauces?

Answer 40

Béchamel, tomato, espagnole, veloute

Question 41

Mother sauces are not usually used by themselves. True or false

Answer 41

True

Question 42

What serves as a base for small sauces?

Answer 42

Mother sauce

Question 43

What 3 ingredients serve as the foundation of thickened sauces?

Answer 43

Liquid, starch, flavor

Question 44

How is a roux made?

Answer 44

A roux is made my cooking equal parks flour and fat

Question 45

What are the 3 forms of starch thickeners?

Answer 45

Roux, Beurre manie, Slurry

Question 46

How is beurre manie made?

Answer 46

equal parts soft butter and flour into a paste

Question 47

How is a slurry made?

Answer 47

Made by combining starch and cool liquid

Question 48

What starch thickener is inferior to roux?

Answer 48

Slurry

Question 49

What can be thickened or unthickened?

Answer 49

Gravy

Question 50

What is an example of an unthickened sauce?

Answer 50

Au jus