Objectives To know what gelatinization is and how it thickens a liquid To understand flavours that...
-
Upload
jayson-williams -
Category
Documents
-
view
213 -
download
0
Transcript of Objectives To know what gelatinization is and how it thickens a liquid To understand flavours that...
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
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
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
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
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
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
Possible flavours
herbs
Cheese
Fruit Stock
Stock