1. ______ occurs because the starch on the outside of the lump quickly gelatinized Into a coating that prevents the liquid from reaching the starch inside.
2. A _____ must be cooked so that the sauce does not have a raw starchy flour taste.
3. It is commonly used in commercial cooking that sometimes browned for use in brown roux.
2. A _____ must be cooked so that the sauce does not have a raw starchy flour taste.
3. It is commonly used in commercial cooking that sometimes browned for use in brown roux.
Answers & Comments
[ANSWER]
1. Lumping- occurs because the starch on the outside of the lump quickly gelatinizes into a coating that prevents the liquid from reaching the starch inside.
2. A Roux -must be cooked so that the finished product does not have the raw starchy taste of the flour.
3. Dark-roux -is cooked longer, about 8 to 15 minutes, and it is commonly used in cooking that sometimes browned for use in brown roux.
explanation:
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Answer:
1. If granules are not separated, lumping occurs because the starch on the outside of the lump quickly gelatinizes into a coating that prevents the liquid from reaching the starch inside. Starch granules are separated in two ways: Mixing the starch with fat.
2. roux must be cooked so that the finished product does not have the raw starchy taste of the flour.