what does Gelatinisation do?, Helps thicken foods that contain starch, Gives food a browner colour and crispier taste, Causes sugar to turn brown and change flavour, What foods does Gelatinisation help create, Sauces, Custards, Gravies, Scrambled egg, Why must you always stir the liquid when creating a gelatinised sauced?, So the starch granules don’t sink to the bottom, Because it makes it taste better, So it doesn’t denature, To prevent Salmonella, At what temperature range do starch granules start to burst?, 62-80 degrees Fahrenheit, 62-80 degrees celsius, 100 degrees Celsius, 10-60 degrees Celsius

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