Quiz Gelatinization

Quiz Gelatinization

12th Grade

16 Qs

quiz-placeholder

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Quiz Gelatinization

Quiz Gelatinization

Assessment

Quiz

Science

12th Grade

Easy

NGSS.MS-PS1-4, CCSS.RI.11-12.3, NGSS.MS-LS1-6

+7

Standards-aligned

Created by

MARTHA KENNEDY

Used 2+ times

FREE Resource

16 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

When making the a white sauce, what would you observe?

The gravy thickened because water evaporated
The gravy thickened because of the sugar
The gravy thickened because starches absorb water
all of the above

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-4

NGSS.MS-PS3-5

2.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

When making Blancmange (cornstarch pudding), what would you observe?

The mixture thickened because water evaporated
The mixture thickened because of the sugar
The mixture thickened because starches absorb water
all of the above

3.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

When making the sauce, what is the purpose of making a roux?
To add flavor
to coat the starches with fat so they slide more easiy
to prepare the pan
because that is what the recipe said to do

Tags

CCSS.RI.11-12.3

CCSS.RI.11-12.5

CCSS.RI.8.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

4.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

When making the Blancmange what is the purpose of making a the slurry? (mixing the starch, sugar, salt and some cold miilk)
To add flavor
to help dispers the starches easiy
to prepare the pan
because that is what the recipe said to do

5.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

Blackberries are high in pectin ( a polysaccharide), when heated and cooled this is why the jam thickened.
true
False

6.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

In the blackberry jam, sugar was added as a ____.
sweetener
preservative
both a sweetener and preservative
a thickening agent

Tags

CCSS.RI.11-12.3

CCSS.RI.11-12.5

CCSS.RI.8.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

7.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

When a sauce thickens when heated, this is called __.
crystallization
gelatinization
retrogradation
syneresis

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