Once combined with a liquid, pregelatinized starches must be heated in order for gelation to occur.
Indicate whether the statement is true or false
Q. 2Retrogradation is caused by the weakening of bonds between amylopectin molecules.
Indicate whether the statement is true or false
Q. 3Starches that are high in amylose content will gel.
Indicate whether the statement is true or false
Q. 4Ninety-five percent (95) of the purified starch in the United States comes from corn.
Indicate whether the statement is true or false
Q. 5Au jus means:
a. served just as is..
b. served in its own juice..
c. served just right..
d. served with a flavoring concentrate.
Q. 6A roux is a thickener made:
a. by combining starch and a cool liquid.
b. by concentrating a soup stock until it is a syrupy consistency.
c. by cooking equal parts of flour and fat.
d. from equal parts of soft butter blended with flour.
Q. 7The main difference between a roux and beurre mani is that
a. in a beurre mani, the butter and flour are not cooked.
b. a beurre mani is mixed in all at once.
c. larger quantities of a beurre mani are needed for the same thickening power.
d. with a beurre mani, extended simmering gets rid of the floury taste.
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