Tite2
Starch and Pasta Knowledge Quiz
Test your understanding of starches and pasta in this informative quiz. Explore concepts related to starch properties, pasta storage, and cooking techniques!
- Multiple choice questions
- Learn more about starch and pasta interactions
- Improve your culinary knowledge
A pale powder obtained from starch which is used mainly as an adhesive.
Dextrin
Viscosity
Gelatinization
Starches
This problem is the result of too much liquid in the starch.
Sugar
Retrogadation
Thinning of gel
Weak Gel
A process on which molecules will associate or bond in an organized structure.
Dextrin
Retrogadation
Scorching
Fresh Pasta
A pasta that can be stored for 3-5 days.
Sugar
Cooked Pasta
Fresh Pasta
Gelatinization
A grain that is used for food.
Cereal
Sugar
Starch
Fresh Pasta
It is resistant to flow, an increased thickness and consistency.
Starch
Gelatinization
Retrogadation
Viscosity
Pasta without sauce can be stored for how many days?
10-20 Days
1-2 Days
4-5 Days
9-10 Days
It can cause delay or inhibit the gelatinization of starch.
Sugar
Fresh Pasta
Cooked Pasta
Skin Formation
A pasta that cannot be thawed.
Frozen Pasta
New Pasta
Cooked Pasta
Dry Pasta
It can be added to processed meat as a filler, benders, fat substitute, etc.
Starch
Sugar
Cream
Salt
This problem is due to the loss of water from starch and protein molecules near the surface of the mixture.
Gelatinization
Skin Formation
Retrogadation
Dextrinization
This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar.
Scorching
Weak Gel
Thinning of Gel
Skin Formation
This problem can be avoided by temperature control and constant steering.
Thinning of Gel
Skin Formation
Scorching
Weak Gel
A pasta that is ideally used in the same day as it is manufactured.
New Pasta
Fresh Pasta
Dry Pasta
Frozen Pasta
The sum of changes that occur in the first stages of heating starch of granules
Gelatinization
Dextrinization
Scorching
Viscosity
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