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Objectives. To know what gelatinization is and how it thickens a liquid To understand flavours that can be added to different types of sauces Outcome To produce a thickened liquid Be able to adapt a sauce recipe to meet user requirements. What happens when a starch is heated in a liquid.

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Objectives

To know what gelatinization is and how it thickens a liquid

To understand flavours that can be added to different types of sauces

Outcome

To produce a thickened liquid

Be 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

Cheese

herbs

Fruit

Stock

Stock


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