STARCHES CHARACTERISTICS

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STARCHESCHARACTERISTICS

• Dextrinization
• Breakdown of Starch Molecules
• Presence of Dry Heat
• Smaller Sweeter-Tasting Dextrin Molecules
• Thickening Power Diminished
• Louisiana Gumbo Dark Flour

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STARCHES

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Starches

• Waxy starches
• High amylose starches (up to 70)

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Native Starches- Problems

• The lack of free flowing properties or water
  repellency of starch granules
• insolubility or failure of granules to swell and
  develop viscosity in cold water
• excess or uncontrolled viscosity upon cooking
• cohesive or rubbery texture of cooked starches
• the sensitivity of cooked starches to breakdown
  during extended cooking when expose to shear or
  low pH
• the lack of clarity and the tendency of starch
  sols to become opaque.

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STARCHESCHARACTERISTICS

• Three Types
• Cross-Linked Starch
• Oxidized Starch
• Instant or Pregelatinized Starch

• Modified
• Gelatinization
• Heating Times
• Freezing Stability
• Cold H2O Solubility
• Viscosity

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STARCHESCHARACTERISTICS

• Cross-Linked
• Chemically Treated Link Starch Molecules w/
  Crossbridges
• Cross-Linking Starch More Heat Resistant

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STARCHES

• Modified Starch
• Starch Chemically or Physically Modified to
  Create Unique Functional Characteristics

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SAUCES

• Functions
• Moistness
• Flavor
• Texture
• Body esp. to Soups
• Appearance - Rich Color Shine
• Fish Meats Vegetables
• More Appetizing Appealing w/ a sauce

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SAUCES

• Unthickened
• Other Gravies
• Hollandaise
• Butter
• Fruit
• Barbecue
• Tartar
• Tomato Sauces

• Types
• Thickened
• Cheese Sauce
• White Sauce
• Some Gravies
• Table 17-3

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SAUCES
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SAUCES

• Small Sauces
• Secondary Sauce
• Mother Sauce Base
• Examples
• Cheese
• Curry
• Mushroom
• Shrimp

• Types
• Mother Sauces
• Grand Leading Major
• Béchamel White
• Espagnole Brown
• Hollandaise
• Tomato
• Velouté

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SAUCES

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SAUCES

• Ingredients
• Smooth Texture Starch Gelatinization
• Liquid
• White or Brown Stock
• Milk Clarified Butter Tomato Juice
• Thickening Agent
• Starch
• Seasonings/Flavorings
• Salt Black, White, or Cayenne Pepper Lemon
  Juice Herbs Wine

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SAUCES

• Glazes
• Less Shelf Space
• Last Months when Refrigerated
• Convenient

• Glaze
• Flavoring from Soup Stock Concentrated by
  Evaporation to a Syrupy Consistency w/ Highly
  Concentrated Flavor

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SAUCES

• Variations in
• Heating Times of Fat-Flour Combination
• Cause Differences in Colors Flavors

• Roux
• Foundation of Thickened Sauces
• Equal Parts Fat Flour
• Three Types
• White
• Blond
• Brown

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SAUCES

• Beurre Manié - burr mahn-YAY
• Soft Paste Equal Parts Soft Butter Flour
  Blended Together

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SAUCES

• Slurry
• Combine Starch Cool Liquid
• Cool Liquid Inhibits Granule Expansion
• Mix Into Simmering Liquid Base
• Heat Causes Granule Expansion
• Sauce Thickens
• May Yield Starchy Taste
• Less Stable Thickening

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SAUCES

• Roux Required for White Sauce
• Butter Flour Milk Seasonings

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SAUCES

• Sauce from Roux
• Melt Fat
• Mix in Flour
• Heat until Desired Doneness
• White
• Blonde
• Brown
• Combine Liquid Roux
• Gradually Add Liquid while Whisking

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SAUCES

• Sauce from Roux cont.
• Heating the Sauce
• Adding Seasonings/Flavorings
• Cheese Sauce Table 17-6
• Preventing Lumps
• Blend Fat Flour until Smooth
• Add Small Amount of Sugar
• Vigorously Mix 2 T Starch w/ Cold Water

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SAUCES

• No Starch or Thickening Agent
• Gravy
• Juices or Drippings Remaining in Pan After Meat
  or Poultry is Cooked
• Drippings Served Thickened w/ Added Seasonings
  or Unthickened
• Au Jus
• Served w/ its Own Natural Juices Reference to
  Roasts

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SAUCES

• Unthickened
• Gravy
• Step 1 Degreasing
• Step 2 Deglazing
• Step 3 Reduction
• Step 4 Straining
• Step 5 Seasoning

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SAUCES

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SAUCES

• Gravy Step 1
• Degrease
• Liquid from Fat
• Methods
• Refrigerate Mixture
• Tip Pan Skim
• Special Utensil
• Fat Separator

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SAUCES

• Gravy
• Step 2 Deglaze
• Add Liquid to Pan Drippings
• Simmer/Stir to Dissolve Loosen Cooked-on
  Particles Sticking to Bottom of Pan
• Step 3 Reduce
• Simmer or Boil until Volume is Reduced via
  Evaporation
• Thicker Concentrated Flavorful

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SAUCES

• Gravy
• Step 4 Strain
• Cheesecloth
• Strainer
• Sieve
• China Cap
• Step 5 Season
• Last Step
• Before Reduction Too Salty Strong

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SAUCES

• Other Unthickened Sauces
• Barbecue Sauce
• Butter Sauce
• Fruit Sauce
• Tartar Sauce
• Tomato Sauce

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STARCHES AND SAUCES

• Thickened Sauces
• Prepared
• Served
• Stored
• w/ Caution
• Refrigerator Storage
• Avoid TDZ

• Storage
• Quality
• Deteriorates w/ Improper Storage
• Keep in Airtight Containers
• Store in Cool Dry Place
• Keep Away from Moisture Oxygen Light Pests