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Understanding Food

Understanding Food. Chapter 20: Starches and Sauces. Starches as Thickeners. Starches contribute to the: Texture Taste Appearance . Cereals that are common sources of starch are: Wheat Rice Corn. Root starches include: Potatoes Arrowroot Cassava (tapioca)

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Understanding Food

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  1. Understanding Food Chapter 20: Starches and Sauces

  2. Starches as Thickeners • Starches contribute to the: • Texture • Taste • Appearance

  3. Cereals that are common sources of starch are: Wheat Rice Corn Root starches include: Potatoes Arrowroot Cassava (tapioca) Other sources of complex carbohydrates are: Dried beans Peas Sago palm Starches as Thickeners

  4. Starch Characteristics • Starches have the capacity to go through the processes of: • Gelatinization:The increase in volume, viscosity, and translucency of starch granules when they are heated in a liquid. • Gel formation • Retrogradation • Dextrinization

  5. Gelatinization is dependent on a number of factors, including: Amount of water Temperature Timing Stirring …and the presence of: Acid Sugar Fat Protein Starch Characteristics

  6. Starch Characteristics • Gel formation-requirements • Gelatinization • Amylose • Cooling

  7. Starch Characteristics • Retrogradation: The seepage of water out of an aging gel due to the contraction of the gel • Dextrinization:The breakdown of starch molecules to smaller, sweeter-tasting dextrin molecules in the presence of dry heat.

  8. Starch Characteristics Modified Starches For food industry use Crosslinked starch Oxidized starch Instant or pregelatinized starch

  9. The major sauces used in food preparation are: Thickened sauces, including: Cheese sauce White sauce Some gravies Unthickened sauces, including: Other gravies Hollandaise Butter Fruit Barbecue Tartar Tomato sauces Sauces

  10. Sauces-thickeners • Roux:A thickener made by cooking equal parts of flour and fat. • There are three types of roux that serve as the foundation in making thickened sauces: • White • Blond • Brown

  11. Sauces-thickeners • Beurre manié (pronounced burr mahn-YAY):A thickener that is a soft paste made from equal parts of soft butter and flour blended together.

  12. Sauces-thickeners • Slurry:A thickener made by combining starch and a cool liquid.

  13. No lumps • Lump-free sauces • Fat and flour thoroughly mixed before adding liquid • Small amount of starch mixed with cold water before adding • Sugar

  14. Sauces • Gravy is made from the juices or drippings remaining in the pan after meat or poultry is cooked. • The drippings can be served thickened and with added seasonings or unthickened. • Au jus:Served with its own natural juices; a term usually used in reference to roasts.

  15. Sauces • Deglaze:Adding liquid to pan drippings and simmering/stirring to dissolve and loosen cooked-on particles sticking to the bottom of the pan. • Reduction:To simmer or boil a liquid until the volume is reduced through evaporation, leaving a thicker, more concentrated, flavorful mass.

  16. The quality of dry starches deteriorates with improper storage. Thickened sauces should also be prepared, served, and stored with caution. Storage of Starches and Sauces

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