Food Science And Food Service Management - Study Mode
[#21] Starch potato begins to . . . . . . . . at a lower temperature than corn starch.
Correct Answer
(C) gelatinize
Explanation
Solution: Starches from different sources have varying properties, including their gelatinization temperatures. Gelatinization refers to the process where starch granules absorb water and swell, leading to thickening of the mixture. Potato starch generally gelatinizes at a lower temperature compared to corn starch. Let's analyze each option: Option A: "burn" - This is not related to the gelatinization process of starches. Option B: "smell" - This is not related to the gelatinization process of starches. Option C: "gelatinize" - This is correct. Gelatinization is the correct term for the process where starch granules absorb water and swell. Option D: "separate" - This is not related to the gelatinization process of starches. Therefore, the correct answer is Option C: gelatinize .
[#22] One of the most common physical test performed on fats is a determination of the . . . . . . . . point.
Correct Answer
(C) cooling
[#23] Which of the following statements is/are correct? 1. There is no adult supervision at a 'Family Style Meal Service'. 2. Food is not served in hospitals where patients are at a higher risk of developing food borne illness. Select the correct answer
Correct Answer
(D) None of these
[#24] In relation to the purchasing function, the term quality refers to
Correct Answer
(C) suitability for intended use
[#25] Fermentation is stopped by pasteurising and
Correct Answer
(A) cooling