NURSING EXAM QUESTIONS
NUTRITION
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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This item refers to thickeners used in sauces. (I)Starch(II)Protein(III)Emulsifier(IV)Pureé Which thickener will gelatinize?
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I
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II
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III
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IV
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Explanation:
Detailed explanation-1: -There are plenty of situations that require the thickening power of a pantry starch: your pie filling, soup, sauce, gravy. Cornstarch, tapioca starch (also known as tapioca flour), arrowroot, potato starch and plain old wheat flour are typical options.
Detailed explanation-2: -Starch-based thickening agents are polysaccharides. Large molecular weight carbohydrates which interact and form gels or thickened dispersions when in contact with water. Amylose and Amylopectin are two major polysaccharides in starches that are responsible for thickening foods.
There is 1 question to complete.