Loading…
Loading…
GCSE Food Preparation and Nutrition · key term
A carbohydrate made from many linked sugar units, stored in granules in foods such as flour, rice and potatoes.
Used by AQA
Specification 3.2.1.3, 3.3.2.2 · Paper 1
A carbohydrate found in ingredients such as flour and cornflour, used to thicken liquids during cooking.
Revise: Setting by Removal of HeatGelation is the setting of a mixture as it cools or is chilled. Here, starch is used to produce that change in consistency.
A digestible polysaccharide found in foods such as cereals, bread, rice, pasta and potatoes.
Distinguish gelation (setting on cooling or chilling) from gelatinisation (starch thickening a liquid during heating).
When explaining the practical, link each action to its purpose: blending disperses the starch, stirring prevents lumps, heating thickens the mixture and chilling allows it to set.
Name the starch-containing ingredient, such as cornflour or custard powder, rather than simply saying that custard sets.
Create a free account to read GCSE Food Preparation and Nutrition revision notes for your exam board and track your progress.