Deck 18: Starches and Sauces

Question 1

Starch from which source is most accurately described as forming a viscous, long-bodied, relatively clear paste when gelatinized, and then a weak gel upon cooling?

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

Answer 1

A

Question 2

The primary functions of starch in food preparation include serving:

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

Answer 2

C

Question 3

Short-bodied pastes that set to very rigid, opaque gels upon cooling are most likely prepared from starch derived from

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

Answer 3

B

Question 4

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 5

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

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

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

The food industry utilizes starch because it can function as all of the following except

A) a stabilizer.
B) a texturizer.
C) a protein binder.
D) a fat substitute.
E) an emulsification aid.f. a gelling agent.

Question 8

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

A) certain African countries
B) Ireland and the United Kingdom
C) China, Japan, and India
D) North American countries

Question 9

The mainstays of diets throughout the world are _____ containing chains of glucose.

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

Question 10

Cereal grains typically gelatinize between _____ degrees F.

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

Question 11

Starch consists of repeating units of:

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

Question 12

Which of the following starches consists entirely of amylopectin?

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

Question 13

Glucose derived from starch is called

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

Question 14

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 15

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

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

Question 16

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

Question 17

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) answers a, b, and c are correct

Question 18

Root starches include all of the following except

A) arrowroot.
B) cassava.
C) potato.
D) sorghum.
E) tapioca.f. taro.

Question 19

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 the above decreases or delays gelatinzation

Question 20

The physical unit for storing starch in plants is the:

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

Question 21

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 22

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

Question 23

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 24

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 25

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 26

Once combined with a liquid, pregelatinized starches must be heated in order for gelation to occur.

Question 27

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 28

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 29

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 30

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 31

Au jus means:

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

Question 32

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

Question 33

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 34

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 35

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

Question 36

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

Question 37

One result of dextrinization is

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

Question 38

Starches that are high in amylose content will gel.

Question 39

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 40

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

Question 41

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

Question 42

Matching
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 molecules in the presence of dry heat
dextrinization

Question 43

Matching
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 molecules in the presence of dry heat
gelation

Question 44

Matching
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 molecules in the presence of dry heat
gelatinization

Question 45

Matching
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 molecules in the presence of dry heat
retrogradation

Question 46

Matching
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 molecules in the presence of dry heat
reduction

Question 47

The base for a tartar sauce is tomato paste.

Question 48

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