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Functions & Cooking of CC
Terminology
Forms of CC
CC Facts
Simple Carbohydrates
100
Which CC forms the rigid structure of plants? A. Amylose B. Cellulose C. Gum D. Amylopectin
B. Cellulose
100

_________Resistance of a mixture to flow 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

Carbohydrates are made of which 3 elements

carbon, hydrogen, oxygen

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

Long, repeating chains of carbohydrates ____. A.amylopectin B.granules C.polymers D.polysaccharides

C. Polymers

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

Monosaccharides are made of how many sugars?

                                                       



2

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

Starches are considered ____________.


                                                                       

POLYSACCHARIDE

                                                       


    

300

Maltose, Sucrose and Lactose are what type of saccharides?

disaccharides

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

Sucrose is made of _______+__________

Fructose + Glucose

500

____ Firming of a gel during cooling and standing. A.Multiflora B.Ketosis C.Retrogradation D.Syneresis

C. Retrogradation

500

Uncooked mixtures of water and starch. A. Slurries B. Sols C. Paste D. Gel

Slurries

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
Glucose + Galactose make _________.

Lactose