Lab #5 starches and sauces
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Transcript of Lab #5 starches and sauces
LAB #5
STARCHES AND
SAUCES
KHP 3310 Introduction to Food Science
Corwin Driskill
Comparison in puddings and
Sauces
Vanilla Cornstarch Puddings
Ready to eat
pudding
Instant
pudding
Cooked
vanilla
pudding
Smooth thick chemically tasting made with modified
starch no cooking time at all
Ready to Eat Pudding
Instant pudding
Instant pudding and 2 cups cold milk mix until thick
Very yellow solid smooth tastes
fatty and vanilla made with
modified starch 5 minute prep
time
Cooked Vanilla Pudding
3 Tbsp
cornstarch
¼ c + 2 Tbsp
granulated
sugar
2 c milk
1/8 tsp salt
1 tsp vanilla
extract
Sugar and cornstarch then stir
in milk
The color was much whiter than the others. It was smooth and thick with a few air pockets very creamy and sweet make with straight corn starch and took longer 18 minutes
Lots of stirring and thickening boiled then heat
removed and vanilla added and cooled
All very different but are said to be the same thing
It is all a matter of taste I guess
Ready to eat bottom left instant top cooked bottom
right
White Sauce Variations
White Sauce version A
1 cup warmed milkMelt butter then add 2 Tbsp
flour
Became an off white color and was a thick liquid
Adding milk to mixture stirring and simmering until
thick
Sauce with melting butter adding
flour
Adding cold milk and stirring until
thick
Adding cold milkFinished look was somewhat translucent also was thicker and more solid
Blending method of Sauce
Blend softened butter with flour
Stir until thick was off white and
foamy and frothy
Simmer milk Add flour butter mixture
White Sauce with adding flour
last
Melt butter Mix milk in with butter
After butter and milk mixed add
flour
Lots of stirring
Became off white in
color and lumpy was
very thick
Lumpy and very thick
White Sauce made with Cornstarch
make a paste with a small amount of milk
and cornstarch
Corn Starch Sauce with no
butter
Simmer milk with no butterAdd corn starch paste stir until thick
Corn Starch Sauce without
Butter
When all
ingredients
were mixed
together
Became
thick very
quickly
Also became
very lumpy
Color was
very white
as well
All 5 White Sauces
All very
different
I found it
interesting
that using
the same
ingredients
in different
orders or
with heat or
chilling
comes such
different
products