Food and Culinary Arts

Which of the following nutrients is NOT included in the legal definition of required substances to ...

Started by Frost2351

Which component of the wheat grain is used for white flour?

Started by genevieve1028

Triticale is produced by crossbreeding

Started by captainjonesify

The part of the grain that is very high in fiber is the

Started by madam-professor

The lack of an important amino acid in cereal grains is supplemented with the consumption of

Started by TVarnum

Square cells located just under the bran layers of a kernel are called

Started by RODY.ELKHALIL

Rice that has had nutrients added to it in a powder on the surface is called

Started by anjilletteb

Long-grain varieties of rice usually cook to produce light, fluffy, and separated kernels. This is ...

Started by ARLKQ

In comparison with regular white rice, parboiled rice generally requires

Started by rlane42

If you are cooking two pounds of pasta, how much water (minimum) should you cook it in?

Started by humphriesbr@me.com

Cereal grains generally have low levels of the important amino acid

Started by Engineer

When making lemon pudding a) the recipe may call for more starch than found in vanilla pudding and ...

Started by ghost!

What are several likely outcomes of a starch-based mixture that has been vigorously agitated for an ...

Started by Ebrown

Starch is a polysaccharide made up of hundreds of glucose molecules.

Started by cabate

Hydrolysis is one method that may be used to produce a modified starch.

Started by erika

Birefringence may be observed with polarized light under a microscope after a starch has been cooked.

Started by iveyjurea

A modified waxy maize starch is an excellent thickening agent for fruit pies to be frozen.

Started by RODY.ELKHALIL

Which of the following is NOT a change that usually occurs when starch is gelatinized?

Started by beccaep

What statement describing the impact of a process or an ingredient on a cooked starch mixture is accurate?

Started by abarnes

What often happens when undiluted egg is added to a hot, thickened starch paste?

Started by Collmarie

What is the name for large chunks of starch molecules that is an intermediate step in the breakdown of starch?

Started by iveyjurea

The substance most responsible for gel formation in a starch-thickened pudding is

Started by newyorker26

The monosaccharide building block of starch is

Started by Beheh

Of the following natural starches, which has the highest percentage of amylopectin?

Started by TVarnum

Microwavable foods may be improved when specially modified starches are used in place of traditional ...

Started by NClaborn