Understanding Food

Chapter 20: Chapter 20:

Starches and SaucesStarches and Sauces

Starches as Thickeners

Starches contribute to the:Starches contribute to the: Texture Texture Taste Taste Appearance Appearance

Starches as Thickeners

CerealsCereals that are that are common sources of common sources of starch are:starch are: WheatWheat RiceRice CornCorn

Root starchesRoot starches include: include: Potatoes Potatoes Arrowroot Arrowroot Cassava (tapioca) Cassava (tapioca)

Other sources of complex Other sources of complex carbohydrates are:carbohydrates are:

Dried beans Dried beans Peas Peas Sago palmSago palm

Starch Characteristics

Starches have the capacity to go through the Starches have the capacity to go through the processes of: processes of: Gelatinization:Gelatinization: The increase in volume, The increase in volume,

viscosity, and translucency of starch viscosity, and translucency of starch granules when they are heated in a liquid.granules when they are heated in a liquid.

Gel formation Gel formation Retrogradation Retrogradation DextrinizationDextrinization

Starch Characteristics

Gelatinization is Gelatinization is dependent on a dependent on a number of factors, number of factors, including:including: Amount of waterAmount of water TemperatureTemperature TimingTiming StirringStirring

……and the presence of:and the presence of: Acid Acid SugarSugar FatFat ProteinProtein

Starch Characteristics

Gel formation-requirementsGel formation-requirementsGelatinizationGelatinizationAmyloseAmyloseCoolingCooling

Starch Characteristics

RetrogradationRetrogradation: : The seepage of water out The seepage of water out of an aging gel due to the contraction of the of an aging gel due to the contraction of the gel gel

Dextrinization:Dextrinization: The breakdown of starch The breakdown of starch molecules to smaller, sweeter-tasting molecules to smaller, sweeter-tasting dextrin molecules in the presence of dry dextrin molecules in the presence of dry heat.heat.

Starch Characteristics

Modified StarchesModified Starches

For food industry useFor food industry use

Crosslinked starchCrosslinked starch

Oxidized starch Oxidized starch

Instant or pregelatinized starchInstant or pregelatinized starch

Sauces

The major sauces used The major sauces used in food preparation in food preparation are:are:

Thickened sauces, Thickened sauces, including:including: Cheese sauceCheese sauce White sauce White sauce Some graviesSome gravies

Unthickened sauces, Unthickened sauces, including:including: Other gravies Other gravies Hollandaise Hollandaise Butter Butter Fruit Fruit BarbecueBarbecue Tartar Tartar Tomato saucesTomato sauces

Sauces-thickeners

Roux:Roux: A thickener made by cooking equal A thickener made by cooking equal parts of flour and fat.parts of flour and fat.

There are three types of roux that serve as There are three types of roux that serve as the foundation in making thickened sauces: the foundation in making thickened sauces: WhiteWhiteBlond Blond BrownBrown

Sauces-thickeners

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

Sauces-thickeners Slurry:Slurry: A thickener made by combining starch and a cool A thickener made by combining starch and a cool

liquid.liquid.

No lumps

Lump-free saucesLump-free saucesFat and flour thoroughly Fat and flour thoroughly

mixed before adding liquidmixed before adding liquidSmall amount of starch mixed Small amount of starch mixed

with cold water before adding with cold water before adding SugarSugar

Sauces

Gravy is made from the juices or drippings Gravy is made from the juices or drippings remaining in the pan after meat or poultry is remaining in the pan after meat or poultry is cooked.cooked.

The drippings can be served thickened and The drippings can be served thickened and with added seasonings or unthickened.with added seasonings or unthickened.Au jus:Au jus: Served with its own natural Served with its own natural

juices; a term usually used in juices; a term usually used in reference to roasts.reference to roasts.

Sauces

Deglaze:Deglaze: Adding liquid to pan Adding liquid to pan drippings and drippings and simmering/stirring to dissolve simmering/stirring to dissolve and loosen cooked-on particles and loosen cooked-on particles sticking to the bottom of the sticking to the bottom of the pan.pan.

Reduction:Reduction: To simmer or boil To simmer or boil a liquid until the volume is a liquid until the volume is reduced through evaporation, reduced through evaporation, leaving a thicker, more leaving a thicker, more concentrated, flavorful mass.concentrated, flavorful mass.

Storage of Starches and Sauces

The quality of The quality of dry starches dry starches deteriorates with deteriorates with improper storage. improper storage.

Thickened sauces Thickened sauces should also be should also be prepared, served, prepared, served, and stored with and stored with caution. caution.