ObjectivesTo know what gelatinisation is and how

it thickens a liquidTo understand flavours that can be added to different types of sauces

Outcome

To produce a thickened liquidBe able to adapt a sauce recipe to

meet user requirements

What happens when a starch is heated in a liquid

• Gelatinisation occurs when starch granules swell and absorb a hot liquid.

• Eventually the starch granules burst and the liquid thickens

Heat starch granules in liquid

Starch granules become swollen

Starch granules burst

The liquid thickens and gelatinises

Starch gelatinises when heated in a liquid, producing a thickened liquid

Possible Problems

• A lumpy sauce if starch granules are not constantly stirred while heated

• Starchy taste if sauce is not cooked through properly

• Watery or too thick if you use too much or too little starch

Starches used to make sauces

• Wheat flour (plain flour)– Makes a thick white sauce e.g. macaroni cheese

• Arrowroot– Clear transparent glaze e.g. on fruit flans

• Cornflour– Makes an opaque gel used for sweet and

savoury sauces e.g. custard

Possible flavours

Herbs Cheese

FruitStock