HE - STARCH AND CEREAL

Starch is used as ___________ for sauces, soups and gravies.

• Gelling agent

• Stabilizing agent

• Binding agent

• Thickening agent

This is used as a binder or disintegrant in medication tablets and capsules

• Natural starch

• Modified starch

• Purified starch

• Distilled starch

When gelatinized starch is stored, it eventually weeps. Weeping is the separation of the water or liquid from the swollen starchy paste. This is called ____________.

• Gelatinization

• Viscosity

• Syneresis

• Retrogradation

Glutinous rice or ________ is used for making kakanin or native delicacies.

• Jasmine rice

• Sticky rice

• Basmati rice

• Brown rice

Starch is used as __________ for pudding, maja blanca, bibingka, sapin-sapin, kutsinta, candies and bread.

• Thickening agent

• Binding agent

• Stabilizing agent

• Gelling agent

Starch cooked on dry heat as in toasting results in a breakdown of starch molecules into smaller fragments. This is called ___________.

• Dextrinization

• Gelatinization

• Syneresis

• Viscosity

Tapioca is a by product of ___________.

• Rice

• Corn

• Cassava

• Potato

Flat yellowish noodles made from wheat flour, lye, salt, water and fat.

• Miki

• Sotanghon

• Bihon

• Pancit canton

Pasta should be cooked al dente. Al dente is an Italian word literally means _____________.

• to the mouth

• to the eyes

• to the tooth

• to the tongue

Gelatinization is an important property of starch, associated with physical changes that promote an increase in _______________.

• Syneresis

• Dextrinization

• Viscosity

• Retrogradation