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Author Question: The substance most responsible for gel formation in a starch-thickened pudding is (Read 71 times)

newyorker26

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on: Aug 1, 2020

Question 1

The mother sauce that includes a fish, chicken, or veal stock thickened by a roux is
◦ béchamel
◦ velouté
◦ espagnole
◦ hollandaise

Question 2

The substance most responsible for gel formation in a starch-thickened pudding is
◦ pectin.
◦ dextrin.
◦ amylose.
◦ amylopectin.
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by newyorker26 on Aug 1, 2020

quynhmickitran

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Reply #1 on: Aug 1, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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newyorker26

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Reply 2 on: Aug 1, 2020
Wow, this really help

blakcmamba

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Reply 3 on: Yesterday
YES! Correct, THANKS for helping me on my review

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