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Lab #5 starches and sauces
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Lab #5 starches and sauces

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KHP 3310 Introduction to Food Science

KHP 3310 Introduction to Food Science


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  • I'm surprised the cornstarch version became lumpy. It usually works best.
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  • 1. LAB #5 STARCHES AND SAUCES KHP 3310 Introduction to Food Science
  • 2. Corwin Driskill
  • 3. Comparison in puddings and Sauces
  • 4. Vanilla Cornstarch Puddings Ready to eat pudding Instant pudding Cooked vanilla pudding
  • 5. Ready to Eat Pudding Smooth thick chemically tasting made with modified starch no cooking time at all
  • 6. Instant pudding Instant pudding and 2 cups cold milk mix until thick Very yellow solid smooth tastes fatty and vanilla made with modified starch 5 minute prep time
  • 7. Cooked Vanilla Pudding 3 Tbsp cornstarch ¼ c + 2 Tbsp granulated sugar 2 c milk 1/8 tsp salt 1 tsp vanilla extract
  • 8. Sugar and cornstarch then stir in milk
  • 9. Lots of stirring and thickening boiled then heat removed and vanilla added and cooled The color was much whiter than the others. It was smooth and thick with a few air pockets very creamy and sweet make with straight corn starch and took longer 18 minutes
  • 10. Ready to eat bottom left instant top cooked bottom right All very different but are said to be the same thing It is all a matter of taste I guess
  • 11. White Sauce Variations
  • 12. White Sauce version A 1 cup warmed milk Melt butter then add 2 Tbsp flour
  • 13. Adding milk to mixture stirring and simmering until thick Became an off white color and was a thick liquid
  • 14. Sauce with melting butter adding flour
  • 15. Adding cold milk and stirring until thick Adding cold milk Finished look was somewhat translucent also was thicker and more solid
  • 16. Blending method of Sauce  Blend softened butter with flour
  • 17. Stir until thick was off white and foamy and frothy Simmer milk Add flour butter mixture
  • 18. White Sauce with adding flour last Melt butter Mix milk in with butter
  • 19. After butter and milk mixed add flour  Lots of stirring  Became off white in color and lumpy was very thick
  • 20. Lumpy and very thick
  • 21. White Sauce made with Cornstarch make a paste with a small amount of milk and cornstarch
  • 22. Corn Starch Sauce with no butter Simmer milk with no butter Add corn starch paste stir until thick
  • 23. Corn Starch Sauce without Butter When all ingredients were mixed together Became thick very quickly Also became very lumpy Color was very white as well
  • 24. All 5 White Sauces All very different I found it interesting that using the same ingredients in different orders or with heat or chilling comes such different products

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