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ObjectivesTo know what gelatinisation 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
• Gelatinisation 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 gelatinises
Starch gelatinises 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
Starches used to make sauces
• Wheat flour (plain flour)– Makes a thick white sauce e.g. macaroni cheese
• Arrowroot– Clear transparent glaze e.g. on fruit flans
• Cornflour– Makes an opaque gel used for sweet and
savoury sauces e.g. custard
Possible flavours
Herbs Cheese
FruitStock