Main thickener agents used in the production of soups and sauces; starches and fats.

15. There are 2 main thickener agents used in the production of soups and sauces; starches and fats. a. Provide 2 examples of each types of thickeners. b. Outline how each examples are used. Starch based thickening agent Application Mixed with water to make a slurry, poured into boiling Potato starch sauce, and stir to thicken flour X Melt butter in a pot and add flour and stir to create- roux. Cook the roux to desired darkness then add stock or sauce into pan till desired thickness Fat based thickening agent Application whitewash A thickening mixture, made up of equal parts flour and water, which is used for making soups, stews, and sauces. Once the whitewash is added the mixture should be thoroughly cooked for several minutes to eliminate the flour’s raw taste. Also referred to as "slurry." roux Roux is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from Assessment Record Book Template v2.1 July 2021 [SIT30816] [SITHCCC007] [V1] [AUG] [2022]

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