Gelatinization in Mac and Cheese

What is the primary role of gelatinization in the preparation of mac and cheese with a bechamel cheese sauce?

• To add flavor to the dish

• To thicken the sauce

• To enhance the color of the cheese

• To increase the nutritional value

Which of the following is a key component in the gelatinization process?

• Proteins

• Fats

• Starch

• Sugars

During the gelatinization process, what happens to starch granules?

• They dissolve completely

• They swell and absorb water

• They shrink and release water

• They remain unchanged

Tags

NGSS.MS-PS1-4

What is the main function of complex carbohydrates in food production?

• To provide sweetness

• To act as a preservative

• To provide structure and texture

• To enhance aroma

Which ingredient is essential for the preparation of a bechamel sauce?

• Vinegar

• Flour

• Sugar

• Baking soda

What is the primary purpose of adding cheese to a bechamel sauce in mac and cheese?

• To thicken the sauce

• To add color

• To enhance flavor

• To increase acidity

Which of the following best describes the melting properties of cheese in a bechamel sauce?

• Cheese melts and separates into oil and solids

• Cheese melts smoothly and integrates with the sauce

• Cheese does not melt and remains solid

• Cheese burns and becomes bitter

Tags

NGSS.MS-PS1-4

What role does starch play in the thickening mechanism of a bechamel sauce?

• It acts as a flavor enhancer

• It provides a gelatinous texture

• It prevents the sauce from curdling

• It adds sweetness

Which of the following is a complex carbohydrate commonly used in food production?

• Glucose

• Sucrose

• Cellulose

• Fructose

What is the first step in preparing a bechamel sauce?

• Adding cheese

• Mixing flour and butter to form a roux

• Boiling milk

• Adding spices