Starches and Sauces

A comprehensive set of flashcards covering key vocabulary and concepts related to starches and sauces discussed in the lecture.

Gelatinization

The process by which starch granules absorb water and swell upon heating in a liquid.

Dextrinization

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

Retrogradation

The realignment of starch molecules after cooling, leading to changes in texture, such as syneresis.

Syneresis

The process where water seeps out of a gel due to tightening of the bonds between amylose molecules.

Modified Starch

Starch that has been chemically or physically altered to achieve unique functional characteristics.

Pregelatinized Starch

Starch that has been cooked and dried so that it can hydrate and thicken without additional heating.

Cross-Linked Starch

Chemically modified starch that is treated to link starch molecules together, increasing heat resistance.

Resistant Starch

Starch that is not digested in the small intestine and may confer health benefits.

Amylose

A linear polysaccharide made up of glucose units, part of the structure of starch.

Amylopectin

A highly branched polymer of glucose, making up the majority of starch.

Waxy Starch

Starch that contains only amylopectin and no amylose, resulting in different cooking properties.

White Sauce

A basic sauce consisting of butter, flour, and milk, used as a foundation for other sauces.

Roux

A thickener made by cooking equal parts of fat (like butter) and flour together.

Beurre Manié

A thickener made by blending equal parts of soft butter and flour into a soft paste.

Slurry

A mixture of starch and cold liquid that thickens when heated.

Emulsifier

A substance that helps to blend two or more ingredients that would normally not mix, such as oil and water.

Viscosity

A measure of a fluid's resistance to flow; thicker liquids have higher viscosity.

Gelling Agent

Substance used to thicken or form a gel in food products.

Dextrose Equivalent (DE)

A measure of the degree of hydrolysis of starch, indicating the concentration of dextrose.

Hydrolysis

The chemical breakdown of a compound due to reaction with water.

Sauce

A liquid or semi-liquid mixture served as a flavoring or accompaniment to food.

Thickened Sauce

A sauce in which a thickening agent like starch has been added to provide a rich texture.

Unthickened Sauce

A sauce that does not contain any thickening agents, such as gravy or hollandaise.

Tomato Sauce

A sauce made primarily from tomatoes, commonly used as a base for various dishes.

Gravy

A sauce made from the juices of meats that are cooked, often thickened.

Custard Sauce

A sauce made from milk, sugar, and eggs, used in desserts.

Hollandaise Sauce

A rich sauce made from egg yolks, butter, and lemon juice or vinegar.

Béchamel Sauce

A white sauce made from milk and a roux.

Velouté Sauce

A light stock-based sauce thickened with a roux.

Espagnole Sauce

A brown sauce made from brown stock and a brown roux.

Reduction

The process of concentrating flavors in a sauce by simmering or boiling to evaporate water.

Deglaze

To add liquid to a pan to dissolve and collect the browned bits left after cooking.

Thickening Agent

A substance added to liquids to increase viscosity.

Corn Syrup

A sweet syrup made from cornstarch, commonly used in cooking and food production.

Food Starch

Starch derived from plant sources used in food products.

Hydrolyzed Starch

A product of starch that has been broken down into simpler sugars through hydrolysis.

Instant Starch

Starch that can thicken upon mixing with cold water without heating.

Starch Gel

A semi-solid state formed when starch is gelatinized and cooled.

Fermentation

The metabolic process of converting sugars into acids, gases, or alcohol using microorganisms.

Dextrins

Short chains of glucose units formed from the hydrolysis of starch.

Flour

A powder obtained by grinding raw grains, often used as a thickening agent.

Syrup

A thick, viscous liquid made by dissolving sugar in water.

Amylopectin-rich Starches

Starches that have high levels of amylopectin, resulting in different thickening properties.

Cooking Time

The time required to cook a food product to achieve the desired effect.

Temperature Control

Regulating heat during cooking to prevent overcooking or undercooking.

Culinary Terms

Specialized vocabulary used in cooking and food preparation.

Stirring

The act of mixing substances to combine them thoroughly.

Acidic Fruits

Fruits with a low pH that can impact the thickening ability of starches.

Hydration

The process of absorbing water.

Fats

Substances that are typically solid at room temperature and can affect the texture of sauces.

Hydrostatics

The study of fluids at rest, often influencing the cooking properties of starches.

Viscosity Loss

A reduction in the thickness of a liquid over time or due to certain cooking conditions.

Sweetener

A substance that adds sweetness to food, often derived from carbohydrates.

Ingredient Label

A list of components present in a packaged food product.

Gas Production

The release of gas, often from fermentation or bacterial activity in the gut.

Cooking Method

The technique employed to prepare food, affecting taste and texture.

Starch Granule

The small, discrete particles of starch found in plant cells.

Experimental Techniques

Methods used to observe and analyze food processing phenomena.

Paste

A thick mixture of flour, cornstarch, or another thickening agent blended with liquid.

Flavorings

Substances added to food to enhance taste.

Graininess

A texture in sauces that is undesirable, often resulting from poorly combined ingredients.

Storage Conditions

The environmental factors that affect the longevity and safety of food products.

Foodborne Illness

Illnesses caused by consuming contaminated food or beverages.

Shelf Life

The length of time a food product remains safe to consume.

Frozen Food Products

Foods that have been preserved by freezing to extend their shelf life.

Gel Formation

The transition from liquid to semi-solid states in food products through gelatinization.

Nutritive Value

The health benefits and energy provided by a food item.

Dietary Carbohydrates

Sugars and starches that are important sources of energy.

Dietary Fiber

Plant-based carbohydrates that are not digestible in the human body.

Health Benefits

Positive effects on wellbeing from the consumption of certain foods.

Laboratory Analysis

Scientific testing to determine composition and characteristics of food items.

Quality Control

Procedures followed to ensure that food products meet certain standards.

Food Safety

Measures taken to prevent foodborne illnesses and contamination during handling.

Culinary Applications

Practical uses of cooking techniques and food science in meal preparation.

Food Processing

The transformation of raw ingredients into food products through various methods.

Culinary Arts

The practice of preparing and presenting food.