Food and Nutrition GCSE has an Investigation NEA which could be
Investigate the ingredients used to thicken sauces and soups
This is how I do it:
Think what ingredients are used to thicken sauces and soups and which starch is best for recipes.
White sauce, Tomato sauce or soup, Fruit sauce…
Starchy ingredients thicken sauces when they are heated in liquid.
So test some starches:
Rice starch, cornflour, plain flour, arrowroot, potato flour … you choose.
Create a FAIR TEST. Mix the same amount of starch (10g) with the same amount of water (100ml).
Heat each one in the microwave and look every 20 seconds, stir and remove when it is thick.
Taste and test each one.
Use the Star Profile on the Nutrition Program to show your results:
First list the starches, then choose Descriptors – words to describe the results – thick, creamy, clear, glossy, tasty …
Different starches and gelatinisation
This star profile shows tasting results
Fill in your tasting results:-
This star shows the results for the starches
This star from the Nutrition Program shows the evaluations of gelatinisation
These are the final results of the starch test presented using The Nutrition Program.
