Functions of starch and application in Filipino dishes

Vocabulary flashcards covering the functional roles of starch in Filipino dishes.

Thickening

Starch acts as a _________ agent for gravies, sauces, soups, and fillings in pies and pastries; examples include lechon sauce, white sauce, buko pie, apple pie, and lemon pie.

Binding

Starch acts as a _______ agent for processed meats such as embutido, luncheon meat, fish croquettes, okoy, and tempura.

Stabilizing

Starch acts as a ____________ agent for cooked dressings such as salad dressing and chocolate beverages.

Gelling

Starch acts as a _______ agent for puddings such as maja blanca, bibingka, sapin-sapin, and kutsinta.

Moisture retaining

Starch acts as a ________-_________ agent in pie fillings and cake fillings.

Coating and Ducting

Used for _______ and ______ in yeast breads, biscuits, espasol, and candies.