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

A sauce with a starch browned in fat is called a ____. A. beurre manie B. cold water paste C. roux D. slurry
C. roux

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

Which of the following starches will produce an opaque gel? A. Cornstarch. B. Potato starch. C. Tapioca starch. D. Wheat flour.
D. Wheat flour.

500

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

500

Binds batters to meat and vegetables during deep frying.
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

Which method will cause lumps to form in a sauce? A. Adding mixtures of fat and starch. B. Adding starch to hot liquids. C. Combining sugar and starch first. D. Dissolving starch in cold water.
B. Adding starch to hot liquids.