quiz complex carbohydrates

The functions of starches in baking include ___.

• texture
• leavening
• structure and texture

_____: is how sauces and gravies are thickened when heated.

• gelatinization
• retrogradation
• crystallization

_____: occurs when the molecular structure of starch changes upon cooling, affecting the texture of sauces and gravies.

• gelatinization

• retrogradation

• crystallization

Tags

NGSS.MS-PS1-4

_____: the leaking of water over time from a gel as retrogradation occurs.

• Synergy
• Synonym
• Syneresis

Tags

CCSS.RI.11-12.4

CCSS.RI.7.4

CCSS.RI.8.4

CCSS.RI.9-10.4

CCSS.RI.9-10.4

_____ is the ability to block light

• Opacity
• Translucency
• Transcendance

Tags

CCSS.RI.11-12.7

CCSS.RI.8.7

CCSS.RI.9-10.7

CCSS.RL.11-12.7

CCSS.RL.9-10.7

_____ is the ability to allow light to pass through.

• Opacity
• Translucency
• Opalescence

Tags

CCSS.RI.11-12.4

CCSS.RI.7.4

CCSS.RI.8.4

CCSS.RI.9-10.4

CCSS.RI.9-10.4

Why does the breading stick to the food when deep fried or baked?

• the gluten in the flour
• the sugar in the flour
• the starches in the flour

When a sauce thickens when heated, this is called __.

• crystallization
• gelatinization
• syneresis

Tags

NGSS.MS-PS3-4

The ability of some starch-water mixtures to thicken as they cool is called ___.

• retrogradation
• syneresis
• viscosity

Complex carbohydrates (starches) attract water because they are long chains of ____.

• fats
• proteins
• sugars

Tags

CCSS.RI.11-12.4

CCSS.RI.7.4

CCSS.RI.8.4

CCSS.RI.9-10.4

CCSS.RI.9-10.4