Food Science textbook CH 9

Food Science textbook CH 9

12th Grade

42 Qs

quiz-placeholder

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Food Science textbook CH 9

Food Science textbook CH 9

Assessment

Quiz

Other

12th Grade

Hard

Created by

Lisa Kemp

Used 2+ times

FREE Resource

42 questions

Show all answers

1.

MULTIPLE SELECT QUESTION

30 sec • 1 pt

Forms the rigid structure of plants

amylose

carbohydrate gum

cellulose

pectin

polysaccharides

2.

MULTIPLE SELECT QUESTION

30 sec • 1 pt

Binds batters to meat and vegetables during deep frying

amylose

carbohydrate gum

cellulose

pectin

polysaccharides

3.

MULTIPLE SELECT QUESTION

30 sec • 1 pt

Responsible for the texture of jams and jellies

amylose

carbohydrate gum

cellulose

pectin

polysaccharides

4.

MULTIPLE SELECT QUESTION

30 sec • 1 pt

Thickens, stabilizes and traps flavors and color in food products.

amylose

carbohydrate gum

cellulose

pectin

polysaccharides

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Starches can be defined as ____.

monosaccharides

disaccharides

indigestible saccharides

polymers of sugars

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Syneresis is more likely to occur ____.

when a starch mixture is cooled too rapidly

when there is a high level of amylopectin

when there is extreme retrogradation

when there is little or no retrogradation

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

gelatinization

retrogradation

syneresis

viscosity

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