Starch

Starch is a Carbohydrate

• True

• False

Sugar is a carbohydrate.

• True

• False

When flour is mixed with a liquid and heated, as in a sauce, the mixture will thicken. This is called_________

• Thickening

• Viscosity

• Gelatinisation

• Rue

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-4

Which is not a starch that can be used in the sauce?

• Arrow Root

• Corn Flour

• Potato

• Butter

Which one of these is not a method of sauce making

• Roux

• Veloute

• All in one

• two part mix

Making a sauce requires a liquid and thickener, which is not a thickener?

• Cream

• Milk

• Deglaze of a pan (gelatine from the browned meat to create a jus)

• Starch

When starch granules swell when cooked with liquid, then burst open and release the starch, causing the liquid to thicken...

• Viscosity

• gelatinisation

• plasticity

• emulsification

Tags

NGSS.MS-PS1-4

During starch gelatinsation what is released?

• Amylose

• Amytiville

• Amitale

• Amystarch

Tags

NGSS.MS-PS1-4

The liquid is heated…

At ______ degrees the starch begins to swell.

• 35

• 60

• 80

• 100

Tags

NGSS.MS-PS1-4

The liquid is heated…

At ______ degrees all starch have swollen and some have burst.

• 35

• 85

• 55

• 100

Tags

NGSS.MS-PS1-4