Question

In the three stages that starches go through in cooking, name the second stage and what it does.

a) Thickening - Forms a gel-like consistency.
b) Dissolving - Softens the starch granules.
c) Cooling - Solidifies the thickened mixture.
d) Dispersing - Mixes starch with cold liquid.

Answer 1

The second stage that starches go through in cooking is dissolving, which involves softening the starch granules.

Step-by-step explanation:

The second stage in the cooking process of starches is dissolving. During this stage, starch granules undergo a transformative process as they absorb water and swell upon exposure to heat and moisture. The absorbed water causes the starch granules to soften and eventually burst, releasing molecules of amylose and amylopectin. These released molecules play a crucial role in the subsequent stages of cooking. As the cooking process advances, these components contribute to the thickening and gelation of the mixture, creating the desired texture and consistency in various culinary applications. Understanding the science behind starch dissolving enhances culinary expertise and ensures successful preparation of a variety of dishes.