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Food Preparation and Nutrition
AQA GCSE Food Preparation and Nutrition
Food Preparation Skills
Sauce Making
Starch-Based Sauces
AQA GCSE Food Preparation and Nutrition · 8585
Starch-Based Sauces
What you need to know
Demonstrate starch gelatinisation by making sauces such as a roux, an all-in-one sauce, a blended sauce, an infused velouté, or a béchamel.
Explain how starch-to-liquid ratios directly affect the viscosity of a sauce.
Revision notes
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Starch-Based Sauces
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Previous topic: Prepare, Combine and Shape
Preparing and Shaping Mixtures
Next subtopic
Reduction Sauces
