Gelatinization - PowerPoint PPT Presentation

Thickening Agents

Thickening Agents. Session Three CHRM 1120 – Soup and Sauce Basics. Agenda. Professionalism Sanitation Knife Skills Consomme Review Thickening Agents Thick Soups. How to Make Consommé:. Use of a Clearmeat Need an acid, proteins (egg white and lean meat) and aromatics (mire poix)

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COMPLEX CARBOHYDRATES

COMPLEX CARBOHYDRATES. 3 FUNCTIONS of Complex Carbohydrates. Provide Structure Bind Thicken. PROVIDE STRUCTURE. 1. Starch is main ingredient in wheat flour. Flour is primary ingredient in baked food products. Flour provides the bulk and structure of baked food products. 2. 3. BIND.

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