FOOD SERVICE

Starch granules must be separated before heating in liquid to avoid

 _____________.

• Lumping 

•  Consistency

• Enough

•     Luster

Bread flour is commonly used in _____________ cooking.

• Gelatinizes

• Commercial

• Enough

• Consistency

Make sure all equipment is perfectly _____________.

• Substitute  

• Gelatinizes

                     

• Batch

     

• Clean

Never mix an old _____________ of sauce with a new batch.

• Batch

• Gelatinizes  

•    Starchy       

•   Enough

Lumping occurs because the starch on the outside of the lump quickly

 _____________ into a coating.

• Gelatinizes

• Clean   

•   Batch   

•   Lumping  

Margarine is used as a _____________ for butter because of its lower cost.

• Enough

• Substitute

•   Consistency

• Luster  

Make only _____________ sauce to serve within 1 ½ hours and discard any

 that is left over.

• Consistency

• Starchy   

• Enough

•    Batch

A thickening agent thickens sauce to the right _____________.

• Consistency

• Luster

• Starchy

•   Gelatinizes

Sauces enhances the appearance of a dish by adding _____________ and

 sheen.

• Substitute

• Consistency

• Luster   

• Starchy

A roux must be cooked so that the sauce does not have a raw,

 _____________ flour taste

• Enough

• Consistency

• Luster

• Starchy