Objectives To know what gelatinisation is and how it thickens a liquid To understand flavours that can be added to different types of sauces Outcome To produce a thickened liquid Be 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 Fruit Stock