Team 1
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Team 2
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Teams
Name
Score
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15
×
cross-linked starch
changed chemically so cross-bonding or cross-linking takes place between starch molecules.
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15
×
Polymer
a large molecule that consists of large numbers of smaller molecular units linked together
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15
×
Roux
a mixture of equal amounts by weight of flour and fat that is cooked to varying degree of doneness
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×
lifesaver
Give 25 points!
Oops!
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fairy
Take points!
5
10
15
20
25
×
rocket
Go to first place!
Okay!
×
banana
Go to last place!
Oops!
15
×
Carbohydrate gums
polysaccharides that are soluble in water and extracted from plants.
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15
×
Viscosity
the resistance of a mixture to flow.
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15
×
Cold water paste
method for preventing lumps when thickening a sauce with starch
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thief
Give points!
5
10
15
20
25
×
fairy
Take points!
5
10
15
20
25
×
fairy
Take points!
5
10
15
20
25
×
banana
Go to last place!
Oops!
×
baam
Lose 10 points!
Oops!
×
gold
Win 50 points!
Okay!
×
fairy
Take points!
5
10
15
20
25
×
lifesaver
Give 5 points!
Oops!
15
×
Translucency
a measure of how much light can pass through an object
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15
×
Junction
when two molecules of hydrogen bond together
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15
×
Sols
thickened liquids
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15
×
Granules
packets where plants produce starch
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15
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Stability
the ability of a thickened mixture to remain constant over time and temperature changes
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15
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Syneresis
the term used for water leaking from a gel over time
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15
×
Modified starches
starches that have been changed structurally by chemical or mechanical means
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×
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