Functions of CC
Terminology
Forms of CC
CC Facts
Cooking with CC
100
Which CC forms the rigid structure of plants? A. Amylose B. Cellulose C. Gum D. Amylopectin
B. Cellulose
100
Line-spread sheets are used to test ____. A. retrogradation B. solubility C. syneresis D. viscosity
D. viscosity
100
Pectin is ____. A. an artificial additive derived from complex starches B. found naturally within many fruits and vegetables C. made in the science laboratory D. most commonly used in baked goods
B. found naturally within many fruits and vegetables
100
Starches can be defined as ____. A. monosaccharides B. disaccharides C. indigestible saccharides D. polymers of sugars
D. polymers of sugars
100
The ability of some starch-water mixtures to thicken as they cool is called ____. A. gelatinization B. retrogradation C. syneresis D. viscosity
B. retrogradation
200
Cellulose is indigestible but necessary for ____. A. aiding in elimination B. remaining hungry C. holding food together while cooking D. preventing stomach cancer
A. aiding in elimination
200
The measure of how much light passes through an object is ____. A. opacity B. syneresis C. translucency D. viscosity
C. translucency
200
Starches with a branched structure are called ____. A. amylopectin B. granules C. polymers D. polysaccharides
A. amylopectin
200
The test used by food scientists to measure the resistance to flow of a starch thickened mixture is called ____. A. gelatinization B. retrogradation C. syneresis D. viscosity
D. viscosity
200
The leakage of liquid from a gel or paste as in ketchup and mustard is called ____. A. gelatinization B. retrogradation C. syneresis D. viscosity
C. syneresis
300
The function of gums in food is ____. A. caramelization B. provide structure C. stabilizer and thickener D. syneresis
C. stabilizer and thickener
300
Pectins are ____. A. called sugar acids B. derived from sugar C. found naturally in plant cells D. All of the above.
D. All of the above.
300
Thickens, stabilizes, and traps flavors and color in food products.
Carbohydrate gum
300
How many calories per gram are provided by complex carbohydrates? A. 4 B. 6 C. 9 D. Varies with the food product.
A. 4
300
An uncooked mixture of starch and water is called ____. A. gel B. paste C. slurry D. sol
C. slurry
400

Which of the following is not a function of complex carbohydrates? A.Bind batters to foods during deep frying. B.Brown breads and baked goods. C.Stabilize ice cream. D.Thicken liquids.

B.Brown breads and baked goods.

400

Excess carbs are stored as _____ in the liver and muscles. A. Glycogen B.Glucose C.Ketones D.Cellulose

A. Glycogen 

400
Another name for fiber is ____. A. amylose B. cellulose C. gums D. pectins
B. cellulose
400
Responsible for the texture of jams and jellies.
Pectin
400

An example of a sol would be muffin or pancake batter. True or False?

True
500

____ is the process of burning fat without carbohydrates. A.Multiflora B.Ketosis C.Retrogradation D.Syneresis

B.Ketosis

500

Linear molecular sturcture.

Amylose

500
What is the most rigid starch mixture?
Gel
500
For pectin to gel, which of the following compounds must be present? A. Acid, sugar, and water. B. Calcium, sugar, and water. C. Cellulose, sugar, and water. D. Sugar, water, and xanthan gum.
A. Acid, sugar, and water.
500

Complex carbs are divided into which main categories?A. Soluble and Non-soluble B.Starch and Indigestible Fiber C. Galactose and Lactose D. Amylose and Amylopectin

B.Starch and Indigestible fiber.

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