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A beautifully arranged pasta dish with various types of pasta and ingredients used in starch preparation, showcasing the diversity of pasta and starch in a vibrant kitchen setting.

Starch and Pasta Knowledge Quiz

Test your understanding of starches and pasta in this informative quiz. Explore concepts related to starch properties, pasta storage, and cooking techniques!

Multiple choice questions
Learn more about starch and pasta interactions
Improve your culinary knowledge

15 Questions4 MinutesCreated by CookingMaster321

A pale powder obtained from starch which is used mainly as an adhesive.

Dextrin

Viscosity

Gelatinization

Starches

This problem is the result of too much liquid in the starch.

Sugar

Retrogadation

Thinning of gel

Weak Gel

A process on which molecules will associate or bond in an organized structure.

Dextrin

Retrogadation

Scorching

Fresh Pasta

A pasta that can be stored for 3-5 days.

Sugar

Cooked Pasta

Fresh Pasta

Gelatinization

A grain that is used for food.

Cereal

Sugar

Starch

Fresh Pasta

It is resistant to flow, an increased thickness and consistency.

Starch

Gelatinization

Retrogadation

Viscosity

Pasta without sauce can be stored for how many days?

10-20 Days

1-2 Days

4-5 Days

9-10 Days

It can cause delay or inhibit the gelatinization of starch.

Sugar

Fresh Pasta

Cooked Pasta

Skin Formation

A pasta that cannot be thawed.

Frozen Pasta

New Pasta

Cooked Pasta

Dry Pasta

It can be added to processed meat as a filler, benders, fat substitute, etc.

Starch

Sugar

Cream

Salt

This problem is due to the loss of water from starch and protein molecules near the surface of the mixture.

Gelatinization

Skin Formation

Retrogadation

Dextrinization

This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar.

Scorching

Weak Gel

Thinning of Gel

Skin Formation

This problem can be avoided by temperature control and constant steering.

Thinning of Gel

Skin Formation

Scorching

Weak Gel

A pasta that is ideally used in the same day as it is manufactured.

New Pasta

Fresh Pasta

Dry Pasta

Frozen Pasta

The sum of changes that occur in the first stages of heating starch of granules

Gelatinization

Dextrinization

Scorching

Viscosity

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