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Questions and Answers
What is the starting temperature for gelatinization to occur in starch-rich sauces?
What is the starting temperature for gelatinization to occur in starch-rich sauces?
- 60 degrees Celsius (correct)
- 50 degrees Celsius
- 70 degrees Celsius
- 30 degrees Celsius
Which sauce involves equal parts of flour and butter cooked over medium heat?
Which sauce involves equal parts of flour and butter cooked over medium heat?
- Hollandaise sauce
- Velouté sauce
- Roux sauce (correct)
- Bechamel sauce
What method of heat transfer is primarily used in gas ovens for cooking?
What method of heat transfer is primarily used in gas ovens for cooking?
- Convection (correct)
- Conduction
- Radiation
- Induction
In microwave cooking, which method is the primary source of heat transfer for making white sauce?
In microwave cooking, which method is the primary source of heat transfer for making white sauce?
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What process causes starch grains in sauces to swell up and release amylose into the liquid upon heating?
What process causes starch grains in sauces to swell up and release amylose into the liquid upon heating?
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Which type of oven provides more consistent heat distribution due to its fan mechanism?
Which type of oven provides more consistent heat distribution due to its fan mechanism?
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Study Notes
- Starch in flour thickens sauces through gelatinization, where starch grains swell and release amylose into liquid.
- Gelatinization starts at 60 degrees Celsius and thickens at 85 degrees Celsius, completing when the sauce boils.
- Roux sauce involves equal parts flour and butter cooked over medium heat, while velouté sauce starts similarly but with added stock.
- Heat transfer methods in cooking include conduction (for roux), natural or mechanical convection (for sauces), and radiation (for browning).
- Gas ovens use convection from gas flames, resulting in uneven cooking, while electric fan ovens have more consistent heat distribution.
- In microwave cooking, an all-in-one method is used for white sauce, with the main heat transfer method being radiation.
- Starch in sauces undergoes gelatinization when heated, causing starch grains to swell up to five times their size and release amylose into the liquid.
- Different methods of making sauces include roux and all-in-one methods, utilizing conduction, convection, and radiation for heat transfer.
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