Unit 2 - Carbohydrates

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1. Waxy rice flour is used in the preparation of ______________ . *

2 points

A. Soups which could curdle at high temperatures

B. Thickening soups and rice puddings.

C. White sauces and starch thickened pudding which need to be stored frozen and thawed before cooking.

2. Fructose is also known as ___________ . *

2 points

A. Levulose

B. Galactose

C. Dextrin

3. Which of the following carbohydrates is used to prevent ice crystal formation in ice cream? *

2 points

A. Seaweed extracts

B. Invert Sugar

C. Pectin

4. Glucose, Fructose and Galactose contain ______ sugar molecules. *

2 points

A. One

B. Two

C. Three

5. Dextrinisation is the dry heating of starch. *

2 points

A. True

B. False

6. Glycogen is used as a humectant in confectionery. *

2 points

A. True

B. False

7. Arrowroot starch is used in the preparation of clear soups. *

2 points

A. True

B. False

8. Waxy starch contains only Amylose. *

2 points

A. True

B. False

9. Cellulose is a form of carbohydrate in which approximately 1500 glucose rings, chain together. *

2 points

A. True

B. False

10. Raffinose is found mainly in beans and peas . *

2 points

A. True

B. False

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