Chapter 9 Complex Carbohydrates Practice
Quiz by Shelley B Walker
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10 questions
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- Q1Which substance is used to thicken sauces and soups by creating a paste called a roux?granulescellulosestarchpolymer30s
- Q2What is a mixture of equal parts of flour and butter used to thicken sauces and soups called?beurre maniepolysaccharidesamylopectingelatinization30s
- Q3Which term refers to the process of starch molecules absorbing water and swelling, resulting in thickening of a liquid?gelatinizationmodified starchescarbohydrate gummacromolecule30s
- Q4Which component of plant cell walls serves as a source of dietary fiber and cannot be digested by humans?pastecelluloseamylopectingranules30s
- Q5Which term refers to large molecules made up of smaller individual units called monomers?cold waterstarchpolysaccharidesbeurre manie30s
- Q6What type of molecule is amylopectin?gelatinizationpolysaccharidesstarchmacromolecule30s
- Q7What is a common technique used in cooking to dissolve starch in a liquid without forming lumps?cold waterpastegranulesstarch30s
- Q8Which term refers to small particles of a substance, such as starch, that are used for thickening in cooking?granulespolymercellulosecarbohydrate gum30s
- Q9Which term refers to a type of carbohydrate that can be chemically modified to change its properties for specific applications in food industry?polysaccharidesgelatinizationmodified starchesmacromolecule30s
- Q10What is a carbohydrate gum that is commonly used as a thickening agent in food products?carbohydrate gumamylopectinbeurre maniestarch30s