objectives to know what gelatinization is and how it thickens a liquid to understand flavours that...
TRANSCRIPT
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ObjectivesTo know what gelatinization is and how
it thickens a liquidTo understand flavours that can be added to different types of sauces
Outcome
To produce a thickened liquidBe able to adapt a sauce recipe to
meet user requirements
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What happens when a starch is heated in a liquid
• Gelatinization occurs when starch granules swell and absorb a hot liquid.
• Eventually the starch granules burst and the liquid thickens
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Heat starch granules in liquid
Starch granules become swollen
Starch granules burst
The liquid thickens and gelatinizes
Starch gelatinizes when heated in a liquid, producing a thickened liquid
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Possible Problems
• A lumpy sauce if starch granules are not constantly stirred while heated
• Starchy taste if sauce is not cooked through properly
• Watery or too thick if you use too much or too little starch
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More problems
• Acidic fruits such as lemon or tomato affect the starch granules
• This lowers the power of the starch granules so you may need more to thicken the sauce
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Starches used to make sauces
• Wheat flour (plain flour)– Makes a thick white sauce eg macaroni cheese
• Arrowroot– Clear transparent glaze eg on fruit flans
• Cornflour– Makes an opaque gel used for sweet and
savoury sauces eg custard
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Possible flavours
herbs
Cheese
Fruit Stock
Stock