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
Correct Answer:
Verified
Q18: Root starches include all of the following
Q19: Which of the following factors either decreases
Q20: The physical unit for storing starch in
Q21: Which of the following sauces is made
Q22: Ninety-five percent (95%)of the purified starch in
Q25: Oxidized starches
A) are more viscous than cross-linked
Q26: Once combined with a liquid, pregelatinized starches
Q27: A roux is a thickener made:
A) by
Q28: What are the typical steps in making
Q40: A mother sauce is
A) also known as
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