Thickening Agents Quiz

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Questions and Answers

Which starch is more tolerant of freezing and thawing?

  • Potato
  • Cornstarch
  • Tapioca (correct)
  • Rice

Which starch thickens quickly at a lower temperature than others?

  • Wheat
  • Potato
  • Tapioca (correct)
  • Rice

Which starch should be avoided in foods to be frozen or thawed?

  • Cornstarch (correct)
  • Rice
  • Potato
  • Wheat

Which starch is more likely to result in a glossy sauce when used for thickening?

<p>Cornstarch (C)</p> Signup and view all the answers

Which starch is gluten free?

<p>Potato (C)</p> Signup and view all the answers

Which starch contains 25% amylose and should not be used in foods to be frozen or thawed?

<p>Corn starch (B)</p> Signup and view all the answers

Which starch is produced from the roots of the cassava plant and contains 15-18% amylose?

<p>Tapioca (A)</p> Signup and view all the answers

Which starch is more tolerant of freezing and thawing than some other starches and is gluten free?

<p>Potato starch (C)</p> Signup and view all the answers

Which starch thickens quickly at a lower temperature than other starches and is produced from the milling of wheat?

<p>Wheat starch (B)</p> Signup and view all the answers

Which starch is not glossy when used for thickening and contains 20% of amylose?

<p>Potato starch (A)</p> Signup and view all the answers

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