These are usually starchy pods or grains.

This plays an obvious role in achieving the desired viscosity in such products as cornstarch, pudding, sauces, pie fillings, and gravies.

Use for cooking rice.

Use for preparing sauces that easily get scorched when cooked directly on the stove.

Used for mixing creams, butter, and for tossing salads.

Used for tenderizing or cooking meat, chicken, and other grains or legumes in lesser time.

Plastic or metal container with a lid that is used for keeping dry products.

Used for separating coarse particles or flour, sugar, and other powdered ingredients to retain finer textures.

Used for testing the tenderness of meat and for blending other ingredients with flour.

Made from rice and corn

Flat yellowish noodles made from wheat flour, lye, salt, water, and fat.

Mixture of duck eggs, salt, and soda ash.

Long, thin, round, translucent noodles made from mung beans and cornstarch.

(Check all that applies)

Functions of starch