<..>@1. There are factors that is affecting the viscosity and gel strength of the starch.

What are the factors that are affecting the starch?

a. Time

b. place

c. temperature

2. What will happen to the starch when you add milk protein?

a. addition of milk proteins decreases maximum gelatinization temperature.

b. addition of milk proteins increases maximum gelatinization temperature.

c. addition of milk proteins stops the process of gelatinization temperature.

3. You are making a dessert out of starch and you noticed that it become thicker.

What will add to make it a little thinner as required in the recipe.

a. add salt

b. add acid

c. add sugar

4. If you are going to cook a pasta. What is the correct temperature to achieve Al

Dente texture of paste?

a. Cook at boiling temperature (212 F.).

b. Cook at boiling temperature (222 F.).

c. Cook at boiling temperature (100 F.).

5. This problem is usually encountered when using acid or acid ingredients such

as lemon or vinegar in starch cookery.

a. thicker of gel

b. thinning of gel

c. creates firmer texture