Cooking Starches And Cereals Answers
Cooking starch and grains Question V or F.?
F-starch is a simple carbohydrate that is stored in animals.
A thick mixture of corn starch and tapioca is not translucent.
Q: When cooked, all the starch behaves in the same way.
F. Granular flour and tea soluble in cold water
Due to the dry heat, some of the energy required to thicken the starch is lost.
Q When starch grains are mixed with liquid and heated, they absorb liquid and swell.
To avoid boiling, the starch mixture should be removed from the stove as soon as it becomes gelatinous.
Do not shake gently during cooking to keep the starch mixture even.
F The coating of starch granules prevents lumps from forming.
The relatively low cost of grains and high energy costs make them an important part of tea.
Cooking increases the digestion of grains.
Tea grains ripen faster when pre-soaked to produce N.
Do not overheat the grain as it may cause lumps and streaks.
F fine-grained or quick-cooked grains cook slowly over cooked or whole-grain cereals.
A well-cooked walk is soft and smooth.
Fe, Manu and instant rice cook together.
T When the grains of starch bloom, the size of the paste doubles.
F noodles should be kept in cold water.
F noodles must be washed after removal.
After microwave the cereal, remove the granola and let it rest for a few minutes before serving.
What are simple carbohydrate starches?