KHP 3310 Introduction to Food Science

1. LAB #5
STARCHES AND
SAUCES
KHP 3310 Introduction to Food Science

2. Corwin Driskill

3. Comparison in puddings and
Sauces

4. Vanilla Cornstarch Puddings
Ready to eat
pudding
Instant
pudding
Cooked
vanilla
pudding

5. Ready to Eat Pudding
Smooth thick chemically tasting made with modified
starch no cooking time at all

6. Instant pudding
Instant pudding and 2 cups
cold milk mix until thick
Very yellow solid smooth tastes
fatty and vanilla made with
modified starch 5 minute prep
time

7. Cooked Vanilla Pudding
3 Tbsp
cornstarch
¼ c + 2 Tbsp
granulated
sugar
2 c milk
1/8 tsp salt
1 tsp vanilla
extract

8. Sugar and cornstarch then stir
in milk

9. Lots of stirring and thickening boiled then heat
removed and vanilla added and cooled
The color was much whiter than the others. It was smooth and thick with a few
air pockets very creamy and sweet make with straight corn starch and took
longer 18 minutes

10. Ready to eat bottom left instant top cooked bottom
right
All very different but are said to be the same thing
It is all a matter of taste I guess

11. White Sauce Variations

12. White Sauce version A
1 cup warmed milk
Melt butter then add 2 Tbsp
flour

13. Adding milk to mixture stirring and simmering until
thick
Became an off white color and was a thick liquid

14. Sauce with melting butter adding
flour

15. Adding cold milk and stirring until
thick
Adding cold milk
Finished look was somewhat
translucent also was thicker and
more solid

16. Blending method of Sauce

Blend softened butter with
flour

17. Stir until thick was off white and
foamy and frothy
Simmer milk
Add flour butter mixture

18. White Sauce with adding flour
last
Melt butter
Mix milk in with butter

19. After butter and milk mixed add
flour

Lots of stirring

Became off white in
color and lumpy was
very thick

20. Lumpy and very thick

21. White Sauce made with Cornstarch
make a paste with a small amount of milk
and cornstarch

22. Corn Starch Sauce with no
butter
Simmer milk with no butter
Add corn starch paste stir
until thick

23. Corn Starch Sauce without
Butter
When all
ingredients
were mixed
together
Became
thick very
quickly
Also became
very lumpy
Color was
very white
as well

24. All 5 White Sauces
All very
different
I found it
interesting
that using
the same
ingredients
in different
orders or
with heat or
chilling
comes such
different
products