Thickening Agent Review

What is the primary purpose of thickening agents in cooking?

• To add color to dishes

• To add viscosity and create a desirable texture

• To enhance the flavor of dishes

• To preserve food for longer periods

What is one of the functions of thickening agents?

• To sweeten dishes

• To bind ingredients

• To add color

• To increase acidity

What ingredients are typically used to make a liaison?

• Egg yolk and/or cream

• Flour and water

• Sugar and butter

• Vinegar and oil

What is the minimum viscosity percentage needed for thickening a sauce or soup?

• 5%

• 10%

• 15%

• 20%

What is the maximum viscosity percentage for thickening a sauce or soup?

• 8%

• 10%

• 13%

• 18%

What is the reduction method used for in cooking?

• To add flavor to a dish

• To thicken soup or sauce naturally

• To cool down a dish quickly

• To add color to a dish

How does the reduction method thicken a liquid?

• By adding flour

• By adding cornstarch

• By evaporating water as the liquid cooks

• By freezing the liquid

What is the taste of cornstarch?

• Sweet

• Bitter

• Neutral

• Salty

What is arrowroot commonly used for?

• As a sweetener in desserts

• As a thickener for fruit-based sauces and glazes

• As a spice in savory dishes

• As a preservative in canned foods

From what part of the plant is arrowroot extracted?

• Leaves

• Flowers

• Rhizomes

• Seeds