Practice Quiz

Red Seal Cook

Category - Stocks and Soups

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At what temperature does a starch begin to gelatinize?
  1. 40 °C
  2. 50 °C
  3. 60 °C
  4. 95 °C
Explanation
Answer: C - Starches gelatinize between 60 °Cand 90 °C. A common mistake cooks make is adding more slurry or whitewash to a soup or sauce that hasn’t come to temperature, which causes the end product to lose flavour and thicken past a desirable point.
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