3rd Summative Test- COOKERY 10 3rd Summative Test - COOKERY 10

NAME:________________________________________ NAME:________________________________________

TEST I. Identify the following starch properties and reactions.
______1. The sum of changes that occur in the first stages of
heating starch granules.
A. Gelatinization B. Hydrolysis
C. Retrogradation D. Viscosity
______2. The resistance to flow, increase in thickness or
consistency.
A. Hydrolysis B. Syneresis
C. Retrogradation D. Viscosity
______3. The process of forming dextrin.
A. Dextrinization B. Hydrolysis
C. Gelatinization D. Syneresis
______4. Oozing of liquid from gel when cut and allowed to
stand.
A. Gelatinization B. Retrogradation
C. Dextrinization D. Syneresis
______5. The process in which starch molecules, particularly
the amylose fraction, re-associate, or bond together.
A. Dextrinization B. Hydrolysis
C. Retrogradation D. Viscosity
TEST II. Directions: Tell whether the following statements are
FACT or BLUFF.
_______________1.Starch pudding with excess sugar will be
less viscous or form less firm gel.
_______________2.The faster starch-water dispersion is
heated; the thicker it will be at the identical endpoint
temperature.
_______________3.Stirring Amount and Type. This is a
gelatinized cornstarch dispersion that is likely to break; the
granules broke apart due to stirring.
_______________4.Endosperm is a pale powder obtained
from starch, used mainly as an adhesive.
_______________5.If cooled too slow, the amylase will not
have time to form the vital micelles necessary for the three
dimensional structure.
TEST I. Identify the following starch properties and reactions.
______1. The sum of changes that occur in the first stages of
heating starch granules.
A. Gelatinization B. Hydrolysis
C. Retrogradation D. Viscosity
______2. The resistance to flow, increase in thickness or
consistency.
A. Hydrolysis B. Syneresis
C. Retrogradation D. Viscosity
______3. The process of forming dextrin.
A. Dextrinization B. Hydrolysis
C. Gelatinization D. Syneresis
______4. Oozing of liquid from gel when cut and allowed to
stand.
A. Gelatinization B. Retrogradation
C. Dextrinization D. Syneresis
______5. The process in which starch molecules, particularly
the amylose fraction, re-associate, or bond together.
A. Dextrinization B. Hydrolysis
C. Retrogradation D. Viscosity
TEST II. Directions: Tell whether the following statements are
FACT or BLUFF.
_______________1.Starch pudding with excess sugar will be
less viscous or form less firm gel.
_______________2.The faster starch-water dispersion is
heated; the thicker it will be at the identical endpoint
temperature.
_______________3.Stirring Amount and Type. This is a
gelatinized cornstarch dispersion that is likely to break; the
granules broke apart due to stirring.
_______________4.Endosperm is a pale powder obtained
from starch, used mainly as an adhesive.
_______________5.If cooled too slow, the amylase will not
have time to form the vital micelles necessary for the three
dimensional structure.

TEST III. TOOLS OR EQUIPMENT. Identify whether it is tools or TEST III. TOOLS OR EQUIPMENT. Identify whether it is tools or
equipment used in starch and cereals. equipment used in starch and cereals.
_______________1. MIXING BOWL _______________1. MIXING BOWL
_______________2. SLOTTED SPOON _______________2. SLOTTED SPOON
_______________3. WIRE WHISK _______________3. WIRE WHISK
_______________4. STRAINER _______________4. STRAINER
_______________5. TONGS _______________5. TONGS
_______________6. MEAURING SPOON _______________6. MEAURING SPOON
_______________7. RICE COOKER _______________7. RICE COOKER
_______________8. SIFTER _______________8. SIFTER
_______________9. COLANDER _______________9. COLANDER
_______________10. STEAMER _______________10. STEAMER
TEST IV. Directions: Identify the following terms. Choose the TEST IV. Directions: Identify the following terms. Choose the
best answer. best answer.
A. Dextrin A. Dextrin
B. Stress or other factors B. Stress or other factors
C. Heating Rate C. Heating Rate
D. Amount of starch D. Amount of starch
E. Cooling and storage condition E. Cooling and storage condition

_________1. This is a pale powder obtained from starch, used
mainly as an adhesive.
_________2. This is a gelatinized cornstarch dispersion that is
likely to break; the granules broke apart due to stirring.
_________3. The faster starch-water dispersion is heated; the
thicker it will be at the identical endpoint temperature.
_________4. This is when a certain type of starch will
influence the characteristics of the starch paste viscosity and
gel strength.
_________5. If cooled too fast, the amylase will not have time
to form the vital micelles necessary for the three dimensional
structure.
_________1. This is a pale powder obtained from starch, used
mainly as an adhesive.
_________2. This is a gelatinized cornstarch dispersion that is
likely to break; the granules broke apart due to stirring.
_________3. The faster starch-water dispersion is heated; the
thicker it will be at the identical endpoint temperature.
_________4. This is when a certain type of starch will
influence the characteristics of the starch paste viscosity and
gel strength.
_________5. If cooled too fast, the amylase will not have time
to form the vital micelles necessary for the three dimensional
structure.