NUTRITION
LIPIDS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Lipids do all of the following in cooking except
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tenderize
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aerate
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enhance flavor
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thicken sauces
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Explanation:
Detailed explanation-1: -Examples of thickening agents include: polysaccharides (starches, vegetable gums, and pectin), proteins (eggs, collagen, gelatin, blood albumin) and fats (butter, oil and lards). All purpose flour is the most popular food thickener, followed by cornstarch and arrowroot or tapioca.
Detailed explanation-2: -There are plenty of situations that require the thickening power of a pantry starch: your pie filling, soup, sauce, gravy. Cornstarch, tapioca starch (also known as tapioca flour), arrowroot, potato starch and plain old wheat flour are typical options.
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