Once combined with a liquid, pregelatinized starches must be heated in order for gelation to occur.
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Q21: Which of the following sauces is made
Q22: Ninety-five percent (95%)of the purified starch in
Q23: Which of the following is not a
Q25: Oxidized starches
A) are more viscous than cross-linked
Q27: A roux is a thickener made:
A) by
Q28: What are the typical steps in making
Q29: Which of the following is not a
Q30: The best way to prevent retrogradation is
Q31: Au jus means:
A) served "just as is."
B)
Q40: A mother sauce is
A) also known as
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