Cereals, Grains, Breads and Starches

Question 1

Define roux and how is it created?

Answer 1

roux- flour and fat cooked together to thicken sauces

created- made by mixing starch with little fat to separate flour particles and heat briefly

Question 2

what is the third step of making a roux?

Answer 2

mix starch with sugar to separate starch granules before making a thickening product.

Question 3

what is the purpose of white sauce?

Answer 3

acts as a base for several kinds of sauces

Eg. cheese sauce, soups, scalloped dishes

Question 4

what is the problem with storing starch-thickened products?

Answer 4

with cooling, starch thickened sauces will generally increase in viscosity

Question 5

what other changes occur when starch products are stored?

Answer 5

increase opacity

eg. loss of translucency

Question 6

Define lumping

Answer 6

if dry starch is mixed with warm/hot water, lumping will occur