TLE 10
Directions: Write True if he statement is correct, and False if it is wrong.

1. Each type of starch has a specific endpoint temperature at which it will undergo optimum gelatinization.
2. Starch, as known for its swelling and absorbing properties easily turned into liquid form when heated with water.
3. Addition of acid or enzyme can also cause dextrinization (the process of forming dextrins).
4. Weak Gel results if there is not enough liquid added in relation to the amount of starch.
5. Starch pudding with excess sugar will be less viscous or form less firm gel.
6. Over gelatinization results in decreased starch paste viscosity and gel strength.
7.Skin formation encountered when using acid products or ingredients such as lemon or vinegar
8. Scorching can be avoided by controlling the temperature and constant stirring of the mixture while cooking so I realized that the starch granules do not settle at the bottom of the cooking
pan.
9. Cooking time differs for every pasta shape and sizes.
10. Caliente is the term identifies the ideal consistency for pasta, which should be tender but still firm.