True: Food-borne illness is a disease that is carried and transmitted to people by food., Food-borne intoxication is disease resulting from eating foods containing toxins., Norovirus results from eating foods that have direct contact of feces and vomit from others to your mouth., Clostridium Perfringens is an example of food-borne illness., Native or Natural Starch refers to the starched as originally derived from its plant source., Tapioca is a type of flour produced from a cassava plant., Purified Starch are produced by wet milling., Modified Starches are starches that have been altered physically or chemically., During gelatinization, the starch granule absorbs water, swells and loses its crystallinity., Syneresis is the oozing of liquid gel when cut and allowed to stand., Viscosity is the consistency or thickness of the fluid., Retrogradation is the process in which the amylose and amylopectin molecules in the granules cling together, relax a bit, come apart, allowing water to seep in among them., False: Food-borne infection is an infection caused by eating food contaminated by people., Salmonella is caused by eating raw salmon., Eating raw seafoods, poultry and fish is safe., Corn, wheat, grain, sorghum and oats are examples of legumes., Native or Natural Starch is known for its name called "Starch Derivatives"., Hydrolysis is the chemical reaction of starch when exposed to dry roasting., Dextrinization involves the use of water during the process., There are 5 classifications of Starches in total.,

Test 2

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