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| Most food-grade gelatin is extracted from |
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| The Bloom rating of a gelatin is a measure of its |
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| lower for bronze sheets and higher for silver sheets of gelatin. |
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| The weight per gelatin sheet is |
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| higher for bronze sheets and lower for silver sheets of gelatin. |
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| fresh pineapple, kiwi, and papaya juices must be heated before gelatin is added because |
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| they contain protease enzymes that break down gelatin, |
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| Guar gum, locust bean gum, agar-agar, and carrageenan are |
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| polysaccharides extracted from vegetable (plant) sources. |
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| a carbohydrate, specifically, a polysaccharide. |
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| An example of a root starch is |
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| You decide to add more sugar to a fruit pie filling thickened with cornstarch. You combine all the ingredients and cook them for the typical two-three minute boil. If the filling doesn't thicken properly after it cools, the starch is likely |
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| You decide to add more lemon juice to a fruit pie filling thickened with cornstarch. You combine all the ingredients and cook them for the typical two-three minute boil. If the filling doesn't thicken properly after it cools, the starch is likely |
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| The starch least likely to weep when frozen is |
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| A starch that does not require heat and is therefore best for use with heat-sensitive fruits is |
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| Your starch filling is thinner than it should be, yet it is very clear, smooth, and has a clean taste. The starch must be |
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Which of the following statements is true?
a. Large amounts of sugar slows down or stops starch gelatinization. To avoid this problem, hold back some of the sugar until after the starch has fully gelatinized.
b. Large amounts of sugar speeds up the gelatinization of starches. To avoid this problem, hold back some of the starch until after the sugar has completely dissolved. |
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| a. Large amounts of sugar slows down or stops starch gelatinization. To avoid this problem, hold back some of the sugar until after the starch has fully gelatinized. |
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| A major advantage of most modified food starches is that they are |
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| very stable; for example, they will work well in products that are high in acid or that are frozen. |
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