PREPARING AND

COOKING STARCH
DISHES
STARCH
Carbohydrates found
in corn, potatoes, wheat
and rice. It is commonly
prepared as a whole
tasteless powder
VISCOSIT
Y

Measures the
resistance of a fluid
which is being
deformed by a
tensile stress
GEL
Jelly like mixture
formed when
particles of a
colloidal become
relatively large.
GELATINIZATIO
N A point when jelly is
formed.
AMORPHOUS
Lacking definite
organization or form.
STARCH
The source of up to 80%
of calories worldwide. It is a
main component of cereals
and tubers and plays an
important role in achieving
the desired viscosity in
foods.