
Food Science textbook CH 9

Quiz
•
Other
•
12th Grade
•
Hard
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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