Functions of CC
Which CC forms the rigid structure of plants? A. Amylose B. Cellulose C. Gum D. Amylopectin
B. Cellulose
Line-spread sheets are used to test ____. A.retrogradation B.solubility C.syneresis D.viscosity
D.viscosity
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
Starches can be defined as ____. A.monosaccharides B.disaccharides C.indigestible saccharides D.polymers of sugars
D.polymers of sugars
The ability of some starch-water mixtures to thicken as they cool is called ____. A.gelatinization B.retrogradation C.syneresis D.viscosity
B.retrogradation
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
The measure of how much light passes through an object is ____. A.opacity B.syneresis C.translucency D.viscosity
C.translucency
Starches with a branched structure are called ____. A.amylopectin B.granules C.polymers D.polysaccharides
A.amylopectin
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
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
The function of gums in food is ____. A.caramelization B.provide structure C.stabilizer and thickener D.syneresis
C.stabilizer and thickener
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.
Thickens, stabilizes, and traps flavors and color in food products.
Carbohydrate gum
How many calories per gram are provided by complex carbohydrates? A.4 B.6 C.9 D.Varies with the food product.
A.4
An uncooked mixture of starch and water is called ____. A.gel B.paste C.slurry D.sol
C.slurry
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.
A sauce with a starch browned in fat is called a ____. A.beurre manie B.cold water paste C.roux D.slurry
C.roux
Responsible for the texture of jams and jellies.
Pectin
Which of the following starches will produce an opaque gel? A.Cornstarch. B.Potato starch. C.Tapioca starch. D.Wheat flour.
D.Wheat flour.
____ is the process of burning fat without carbohydrates. A.Multiflora B.Ketosis C.Retrogradation D.Syneresis
B.Ketosis
Binds batters to meat and vegetables during deep frying.
Amylose
What is the most rigid starch mixture?
Gel
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.
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.