FUTURE TRENDS IN FOOD TECHNOLOGY
PERSONALIZED NUTRITION AND HEALTH
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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This item refers to thickeners used in sauces. (I)Starch(II)Protein(III)Emulsifier(IV)PureéWhich thickener must be blended with liquid before cooking?
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I
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II
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III
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IV
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Explanation:
Detailed explanation-1: -Flour is often used for thickening gravies, gumbos, and stews. The most basic type of thickening agent, flour blended with water to make a paste, is called whitewash. It must be cooked in thoroughly to avoid the taste of uncooked flour.
Detailed explanation-2: -Cornstarch, tapioca starch (also known as tapioca flour), arrowroot, potato starch and plain old wheat flour are typical options.
Detailed explanation-3: -Examples of thickening agents include: polysaccharides (starches, vegetable gums, and pectin), proteins (eggs, collagen, gelatin, blood albumin) and fats (butter, oil and lards).
There is 1 question to complete.