Texas NFS 1301 – When (during the process)
When (during the process) should lemon juice be added to a starch-thickened sauce? Why?Describe what happens when starch granules are heated in water. What is this process called?Explain the terms retrogradation and syneresis. When are these likely to occur in a starch gel?Why is it necessary to use more flour than cornstarch to thicken a sauce or gravy?Give examples of starches that form gels and of those that do not. What is the starch component that is responsible for gel formation?
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