Fat delays gelatinization by coating the starch and

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much can cause the starch granules to rupture, therefore decreasing viscosity. Fat delays gelatinization by coating the starch and preventing it from absorbing water Page 2 of 4
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13) What is starch dextrinization AND how does dextrinization affect the properties of foods? Dextrinization is the breakdown of starch molecules to smaller, sweeter tasting dextrin molecules in the presence of dry heat. Dextrinization results in an increase in sweetness, as well as lessened thickening power, which means more flour is needed to thicken. 14) List the 5 mother sauces and describe the composition of each. Bechamel/white sauce (butter, flour, milk, salt/pepper; can be thin or thick), espagnole/brown sauce (made with meat stock/juices and thickened with a roux), hollandaise sauce (butter, egg yolks, boiling water, seasoning, lemon juice; beaten vigorously until smooth and creamy), tomato sauce (tomatoes, onion, cloves, flour, fat, salt/pepper; can be thick/chunky or blended to be smooth), veloute sauce (a white sauce that is thickened with a roux) 15) Describe the proper method for making stock. Start with pure, clean, cold water (generally one pint for every 5lbs of bones). Simmer water (not boil) and bones for at least half an hour, up to many hours. 16) List the 5 steps (in order) in the process of making gravy: Degreasing, deglazing, reduction, straining, seasoning 17) Describe how to make a white sauce from roux: White sauce is generally a combination of butter, flour, milk, and seasonings; fat and flour (roux) are added to thicken depending on sauce thickness. Veal, chicken, or fish stock can be substituted for the milk. 18) When preparing a cream soup that calls for the addition of acid (for example, lemon or tomato juice) how can curdling be prevented? Add in the acid slowly, make sure that the soup is not boiled after adding milk, and avoid combining without the presence of a roux. Make sure you are not mixing a hot and cold mixture together, and keep the ratio of acid low. 19) Define the following terms from Chapter 15: (continued on next page) a. Stock: foundational thin liquid of many soups, produced when meat, poultry, seafood, and/or their bones, or vegetables are reduced and strained b. Broth: stock made from meat or meat/bone combinations and some water with little or no flavoring.
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  • Summer '17
  • Tracy Grgich
  • o. dextrinization

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