1. 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

2. 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

3. 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

4. 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

5. 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

6. Possible flavours
Cheese
Herbs
Stock
Fruit