Understand the scientific principles of gelatinisation, dextrinisation, and caramelisation during food preparation and cooking.
Describe the working characteristics and the functional and chemical properties of carbohydrates in cooking.
Demonstrate starch gelatinisation by making a blended white sauce, such as a roux, all-in-one sauce, infused sauce, velouté, or béchamel.
Explain how different liquid-to-starch ratios affect the viscosity of a sauce, and demonstrate how conduction and convection cook the sauce, requiring agitation.
Apply practical skills to demonstrate the caramelisation of vegetables.
Apply practical skills to demonstrate dextrinisation, such as the browning of bread during baking.
