Glaze is a thickener that is made by cooking equal parts of flour and fat.
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Q29: Starches may also be modified, specifically degraded,
Q30: Which of the following is not a
Q31: What occurs when the gel cools and
Q32: A roux is a thickener that is
Q33: High amylopectin starches like cornstarch and tapioca
Q35: Dextrinization results in an increase in
A) sweetness.
B)
Q36: Gelatinization occurs when starch granules are heated
Q37: Commercially, _ is most often used to
Q38: List in order the typical steps involved
Q39: Small sauces are
A) sauces made in small
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