this problem is usually encountered when using acid

1. this problem is usually encountered when using acid

Answer:

acid fluid is the answer

Answer:

i think its mishandling of it

2. this problem is usually encountered when using acid or acid ingredients such as lemon or vinegar​

Answer:

THINNING OF GEL

Explanation:

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

Answer:

Thinning of Gel

Explanation:

4. this happens when therr is too much liquid in relation to the starchthis problem is usually encountered when using acid or acid ingredients such as lemon or vinegar ​

Answer:

Thinning of Gel.

Explanation:

This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar. Weak gel results if there is too much liquid in relation to the starch

#Carryonlearning

#Brainly.

5. Thinning of gel problem is usually encountered when using acid or acid ingredients such as lemon or vinegar. TRUE OR FALSE​

true po yan sana maka tulong

6. This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar.a. scorching b. skin formation c. thinning of gel d. weak gelling

Answer:

THINNING OF GEL IS A PROBLEM USUALLY ENCOUNTERED WHEN USING ACID OR ACID INGREDIENTS SUCH AS LEMON OR VINEGAR Weak Gel results if there are too much liquid in relation to the starch. Skin formation is due to loss of water form the starch and protein molecules near the the surface of the mixture. To reduce this problem, cover container of the starch gel with waterproof cover.Scorching can be avoided by temperature control and constant stirring so the starch granules do not settle at the bottom of the cooking pan.

Chemical modification of starch is based on the chemical reactivity of the constituent glucose monomers which are polyhydroxyl and can undergo several reactions. Starch can undergo reactions such as hydrolysis, esterification, etherification and oxidation.

Starch also known as amylum, is an important food product and biomaterial used world-wide for different purposes. Though traditionally used in the food industry, technological advancement has led to its steady relevance in many other sectors such as health and medicine, textile, paper, fine chemicals, petroleum engineering, agriculture, and construction engineering [1]. It is used in the food industry either as food products or additives for thickening, preservation and quality enhancer in baked foods, confectioneries, pastas, soups and sauces, and mayonnaises. Starch is a polysaccharide of glucose made of two types of α-d-glucan chains, amylose and amylopectin. #BrainlyFast

To read and learn more about this topic, you may click on these following links:

ENZYMES THAT BREAKS DOWN STARCH : https://brainly.ph/question/1458498WHAT IS STARCH? : https://brainly.ph/question/2155166

7. STARCH PROBLEM Identify the common problems in starch cookery. This is due to ungelatinized starch.This problem is usually encountered when using acid or acid ingredients.This can be avoided by temperature control and constant stirring.It is due to loss of water from the starch and protein molecules rear the surface of the mixtura. This results if there is too much liquid in relation to the starch.​

Answer:

The gelatinization temperature of starch depends upon plant type and the amount of water present, pH, types and concentration of salt, sugar, fat and protein in the recipe, as well as starch derivatisation technology are used.

Explanation:

pa brainliest naman ✔️✔️

8. raw starch is flavor is due to ___2.___it a problem in starch cookery usually encountered when using acid pasagot po ng blank thanks :)​ cookery po iyan

Answer:

1. "Raw starch Flavor"

2. Thinning of Gel

Explanation:

1. Due to ungelatinized starch.

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

Hope it is correct :))

9. 3. It is used to scrap,e off all the contents of bowls.and pans from the sidesand fold in beaten eggs in batter or whipped cream.A. Paring knifeC. Wire whiskB. Rubber scraperD. Wooden spoon4. It is a screen-type mesh supported by a round metal frame used for siftingdry ingredients like starch and flour.A. ColanderC. SieveB. FunnelD. Slimmer5. It is used for mixing creams, butter and for tossing salads.A. Electric mixer C. Wire whiskB. Serving spoonD. Wooden spoon6. It is used for preparing meat, chicken, and other grains or legumes, suchas mongo and white beans in lesser time.A. Double boiler C. pressure.cookerB. Frying panD. rice cooker7. This problem is usually encountered when using acid or acid ingredientssuch as lemon or vinegar.A. ScorchingC. Thinning of gel.B. Skin formation D. Weak gelling8. This results when there is too much liquid in relation to the starch.A. ScorchingC. Thinning of gel.B. Skin formation D. Weak gelling9. This problem can be reduced by covering the container of the starch gelwith a waterproof cover.A. ScorchingC. Thinning of gel.B. Skin formation D. Weak gelling-10. FIFO stands forA. Fan in Fan On C. First In First OutB. First In Fight Out D. Fit In Fit Cut​

Answer:

3. Rubber Scraper

4. Sieve

5. Wooden spoon

6. Pressure Cooker

7. Thinning of gel

8. Weak Gelling

9. Skin Formation

10. First IN First Out

10. 1. A factor affecting starch paste where the gelatin granules broke apart due to stirring. 2. Delays or inhibits gelatinization of starch. 3. A factor affecting starch paste where the faster starch-water dispersion is heated; the thicker it will be at the identical endpoint temperature. 4. They will serve to "waterproof” the starch granules so that water will not penetrate as readily during the gelatinization process. 5. This results if there is too much liquid in relation to the starch. 6. This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar 7. This is due to ungelatinized starch. 8. The cooking should be stopped still feels firm to the bite. It means "to the tooth". 9. Pasta shapes with holes or ridges that are perfect for chunkier sauces. 10. Thicker pasta shapes that work well with heavier sauces. 11. Thin, delicate pastas are better served with light, thin sauces. 12. Very small pasta shapes that are good for soups, 13. Cooking time for lasagna is 14. Fettuccine's cooking time for al dente is 15. Spaghetti's cooking time ispahelp​

answer : Wait po

Explanation:

Hope it helps

11. pa answer po plsss then nasa pic po yung choices pa click na lang thanks in advance 1. It is the process of forming dextrin. 2. The faster starch-water dispersion is heated; the thicker it will be at the identical endpoint temperature 3. Over gelatinization results in decreased starch paste viscosity and gel strength. 4. This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar. 5. This results if there is too much liquid in relation to the starch 6. Due to loss of water from the starch and protein molecules near the surface of the mixture. 7. This is due to ungelatinized starch. 8. The construction of a gel accompanied by the separating out of liquid. 9. It is a pale powder obtaining from starch, used mainly as an adhesive. 10. It is an ingredients added to delay or inhibit gelatinization of starch. .​

cdhJaiefg

10. b

Not Sure to my Answer...but i hope it helps #KeepOnLearning

12. What problem is usually encountered when using acid ingredients in making sauces?​

Answer:

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

Explanation:

Pa brainliest po ❤️

13. TRUE OR FALSE( If false, give the correct answer)6. Thinning of gel problem is usually encountered when using acid or acid ingredients such as lemon or vinegar. 7. The pasta cooking should be stopped when the pasta still feels firm to the bite, not soft and mushy. 8. Italian practice is to toss the pasta with the sauce the minute it is drained, the sauce immediately coats all surfaces of the pasta, and the cheese, melts in the heat of the boiling hot noodles. 9. Food handlers must wear complete cooking outfit and use disposable gloves for direct food contact 10. Use the same equipment and utensils for handling raw foods​

Answer:Answer:6.trueAnswer:6.true7.trueAnswer:6.true7.true8.falseAnswer:6.true7.true8.false9.falseAnswer:6.true7.true8.false9.false10.true

Answer:

6.false

7. true

8.true

9.false

10. true

Explanation:

i hope it's help sorry if it's wrong

14. Thinning of gel problem is usually encountered when using acid or acid ingredients such as lemon or vinegar.True or False?​

Answer:

true.

:))))))))))

15. 1. It is a long chainlike molecule, sometimes called the linear fraction.A. Amylopectin B. AmyloseC. DextrinD. Mucin2. This problem is usually encountered when using acid or acid ingredients such as lerA. ScorchingB. Skin formation C. Thinning of gel D. Weak3. This results when there is too much liquid in relation to the starch.A. ScorchingB. Skin formation C. Thinning of gel D. Weak4. This problem can be reduced by covering the container of the starch gel with a waA. ScorchingB. Skin formation C. Thinning of gel D. Weak5. This can be avoided by temperature control and constant stirring so the starch graat the bottom of the cooking pan.A. ScorchingB. Skin formation C. Thinning of gel D. Wea6. Food stuff has a required shelf life and storing requirement. Which of the followistored in the refrigerator for 2 or 3 days?A. Cooked pastaB. Dried pastaC. Fresh pastaD. Froz7. FIFO stands forA. Fan In Fan On B. First In Fight Out C. First In First Out D. Fit8. The resistance to flow, increase in thickness or consistency.A. GelatinizationB. ViscosityC. Retrogadat10. The sum of changes that occur in the first stages of heating starch granules in aA. GelatinizationB. ViscosityC. Retrogada​

1. b

1. b2. c

1. b2. c3. d

1. b2. c3. d4. b

1. b2. c3. d4. b5. a

1. b2. c3. d4. b5. a6. a

1. b2. c3. d4. b5. a6. a7. c

1. b2. c3. d4. b5. a6. a7. c8. b

1. b2. c3. d4. b5. a6. a7. c8. b9.?

1. b2. c3. d4. b5. a6. a7. c8. b9.?10. a

1. b2. c3. d4. b5. a6. a7. c8. b9.?10. a

1. B
2. C
3. D
4. C
5. A
6. A
7. C
8. B
10. A

16. 14. A disease that is carried and transmitted to people by food is referred to asfood borneA. bacteriaC. infectionB. illnessD. intoxication15. It is a disease that results from eating food containing harmfulmicroorganisms.A. food borne bacteriaC. food borne infectionB. food borne illnessD. food borne intoxication16. It is a disease that results from eating food containing toxins from bacteria,molds or certain plants or animals.A. food borne bacteriaC. food borne infectionB. food borne illnessD. food borne intoxication17. It is used for mixing creams, butter and for tossing salads.A. electric mixerC. wire whiskB. serving spoonD. wooden spoon18. It is used for preparing meat, chicken, and other grains or legumes, such asmongo and white beans in lesser time.A. double boilerC. pressure cookerB. frying panD. rice cooker19. It is a long chainlike molecule, sometimes called the linear fraction, and isproduced by linking together 500 to 2,000 glucose molecules which contributesto the gelling characteristics to cooked and cooled starch mixtures.A. amylopectinC. dextrinB. amyloseD. mucin20. This problem is usually encountered when using acid or acid ingredients suchas lemon or vinegar.A. scorchingC. thinning of gelB. skin formationD. weak gelling21. This results when there is too much liquid in relation to the starch.A. scorchingC. thinning of gelB. skin formationD. weak gelling22. This problem can be reduced by covering the container of the starch gel witha waterproof cover.A. scorchingC. thinning of gelB. skin formationD. weak gelling23. This can be avoided by temperature control and constant stirring so the starchgranules do not settle at the bottom of the cooking pan.A. scorchingC. thinning of gelB. skin formationD. weak gelling24. It can be stored in the refrigerator for 2 or 3 days.A. cooked pastaC. fresh pastaB. dried pastaD. frozen pasta25. FIFO stands forA. Fan In Fan OnC. First In First OutB. First In Fight OutD. Fit In Fit Out​

Answer:

14.A15.A16.D17.A18.A19.A20.A21.D22.B23.B24.C25.D

Explanation:

YAN NA PO SANA NAKATULONG!:))

17. 10. This problem is usually encountered when using acid or acid ingredients such as lemon in vinegar. c, thinning gel d. weak gelling a. scorching b. skin formation

Answer:

Skin Formation

Explanation:

please mark it as brainliest Answer

18. Directions: Read each question carefully. Choose the letter which corresponds to the correct answer and write it in your test notebook. 1. This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar. A. Scorching C Thinning of gel B. Skin formation D. Weak gelling 2. This results when there is too much liquid in relation to the starch. A Scorching C. Thinning of gel. B. Skin formation D. Weak gelling 3. This problem can be reduced by covering the container of the starch gel with a waterproof cover A. Scorching C. Thinning of gel B. Skin formation D. Weak gelling 4. FIFO stands for A. Fan In Fan On C. First In First Out B. First In Fight Out D. Fit In Fit Out 5. It is a small hand tool used generally in decorative works such as making garnishes. A bread knife C. channel knife B. butcher knite D. paring knite

Answer:

1. C

2. D

3. B

4. C

5. C

Explanation:

cause im handsome

19. KANTE SECTION: A. Multiple Choice. Directions: Read each question carefully. Choose the letter which corresponds to the correct answer and write it in your test notebook. 1. It is a small hand tool used generally in decorative works such as making garnishes. A. bread knife B. butcher knife C. channel knife D. paring knife 2. It is a perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to drain, wash or cook ingredients from liquid. A. Canister B. Colander C.Mixing bowl D. Soup bowl 3. It is used for turning and lifting eggs, pan cakes and meats on griddles, grills, sheet pans, and the likes and also used to scrape and clean griddles. A. Measuring spoon C. Rubber scraper B. Offset spatula D. Wooden spoon 4. It is used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in batter or whipped cream. A. Paring knife B. Rubber spatula C. Wire whisk D. Wooden spoon . 5. It is a screen-type mesh supported by a round metal frame used for sifting dry ingredients like starch and flor A. Colander B. Funnel C. Sieve D. Skimmer 6. It is a device with loops of stainless steel wire fastened to a handle. It is used for blending, mixing whipping ega batter, and for blending gravies, sauces, and soups. A. Fork B. Knife C. Spoon D. Whisk 7. It is a miniature Bain Marie with an upper dish containing indentations each sized to hold an egg or contains separate device for poaching. A. Egg Poacher B. Double boiler C. Frying pan D. Omelet pan 8. It is a chamber or compartment used for cooking, baking, heating, or drying. A. Blender B. Burner C. Mixer D. Oven 9. It is the process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or mechanically. A. Bleaching 8. Hand washing C. Ware washing D. Washing machine 10.It requires a dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and glassware. A. Hand washing B. Manual ware washing C. Mechanical ware washing D. Washing machine 11.It is the egg's outer covering which accounts for about 9 to 12 % of its total weight depending on egg size. A. Chalaza B. Germinal disc C.Shell D.Yolk 12.This is the entrance of the latebra, the channel leading to the center of the yolk. A.Chalaza B.Germinal disc C.Shell D.Yolk 13.It is the yellow to yellow-orange portion which makes up to about 33% of the liquid weight of the egg. A.Chalaza B.Germinal disc C.Shell D.Yolk 14.A disease that is carried and transmitted to people by food is referred to as food borne A. Bacteria B. Illness C.Infection D.Intoxication 15. It is a disease that results from eating food containing harmful microorganism. A.Food borne bacteria C. Food borne infection B.Food borne illness D.Food borne intoxication 16.It is a disease that results from eating food containing toxins from bacteria, molds or certain plants or ani A. Food borne bacteria B. Food borne illness C. Food borne infection D. Food borne intoxication 17.It is used for mixing creams, butter and for tossing salads. A. Electric mixer B. Serving spoon C. Wire whisk D. Wooden spoon 18.It is used for preparing meat, chicken, and other grains or legumes, such as mongo and white beans in le A. Double boiler B. Frying pan C.pressure cooker D. rice cooker 19.It is a long chainlike molecule, sometimes called the linear fraction, and is produced by linking together 000 glucose molecules which contributes to the gelling characteristics to cooked and cooled starch mixture A. Amylopectin B. Amylose C. Dextrin D. Mucin 20. This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar. A. Scorching B. Skin formation C. Thinning of gel. D. Weak gelling 21. This results when there is too much liquid in relation to the starch. A. Scorching B. Skin formation C. Thinning of gel D. Weak gelling 22. This problem can be reduced by covering the container of the starch gel with a waterproof cover.​

Answer:

1)A

2)D

3)D

4)B

5)B

6)C

7)A

8)B

9)D

10)A

Explanation:

PA BRAINL3SS PLEASE

20. 7. This problem is usually encountered when using acid or acid ingredients such aslemon or vinegar.A. ScorchingC. Thinning of gel.B. Skin formationD. Weak gelling​

Answer:

A scorching promiseee

21. 2. The faster starch-water dispersion is heated the thicker it will be at the identical endpoint temperature A heating rate C. stress or another factor B kind of amount of starch D. endpoint temperature KE app FA al 3 A pale powder obtained from starch, used mainly as an adhesive. D. sugar A dextrin C. syneresis B. enzyme 4 This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar. A thinning of gel C. weak gel B skin formation D scorching 5. This problem can be avoided by temperature control and constant stirring so the starch granules do not settle at the bottom of the cooking pan A scorching C weak gel B thinning of gel D skin formation 6. This problem results when there is too much liquid in relation to the starch A weak gel C scorching B thinning of gel D. skin formation 7. Thin, delicate pastas such as angel hair or vermicelli, are better served with A light/thin sauce C. thick sauce 8. Al dente is an Italian phrase which means A to the tooth C. firm B. mushy D. overcooked D. 8 min 9. How many minutes will it takes to cook lasagna al dente? A. 15 min C. 11 min B. 10 min 10. What ingredient is used to prevent pasta from sticking? A oil C vinegar B water D. salt​

Answer:

Ha if sgudsbaba

sorry kailangan ko Lang talaga ng Points

-krma

22. Which statement best describes “Skin Formation”?A. This can be avoided by temperature control and constant stirring so the starch granules do not settle at the bottom of the cooking pan.B. This is due to loss of water from the starch and protein molecules near the surface of the mixture.C. This is due to ungelatinized starch.D. This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar​

Answer:

A this can be avoiding by temperature control and constant stirring so the starch granules do not settle at the bottom of the cooking pan

PA BRAINLIEST NALANG PO TYSM

23. Direction: Read each statement carefully write T if the statement is true and if the statement is false, Write the correct answer on your notebook. 1. One of the properties of starch is viscosity which is the resistance to flow of starch and modified starch paste. 2. Each type of starch has a specific endpoint temperature at which it will undergo optimum viscosity. 3. Incompletely gelatinized starch will attain optimum starch paste viscosity or gel strength. 4. If cooled too fast, the amylase will not have time to form the vital micelles necessary for the three dimensional structure. 5. Sugar will delay or inhibit gelatinization of starch. 6. Thinning of gel problem is usually encountered when using acid or acid ingredients such as lemon or vinegar. 7. The pasta cooking should be stopped when the pasta still feels firm to the bite, not soft and mushy. 8. Italian practice is to toss the pasta with the sauce the minute it is drained, the sauce immediately coats all surfaces of the pasta, and the cheese, melts in the heat of the boiling hot noodles. 9. Food handlers must wear complete cooking outfit and use disposable gloves for direct food contact. 10. Use the same equipment and utensils for handling raw foodsAUTO REPORT PAG POINTS LANG HABOL​

Answer:

1.true

2.true

3.false

4.true

5.false

6.false

7.false

8.true

9.false

10.true

explanation:

paki follow nalng po please