26 Jun What type of starch should you use to thicken the gravy
Question
Two Lemon Meringue Pies (Product V, Egg Lab) were prepared by the same lab section, but one pie had more time to cool. The students noticed that the filling of the pie which had time to cool completely formed a gel, while the filling of the other pie remained soft and fluid.
Explain what caused this change in the cooled pie filling. (7 marks)
Explain whether you would expect a sol or a gel to form If chopped rhubarb (pH 3.2) is cooked with tapioca in the Tapioca Pudding (Products VII, Starch Lab)? (6 marks)
1.To increase efficiency in your restaurant you want to freeze gravy for use at a later time.
What type of starch should you use to thicken the gravy and why? (4 marks)
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