What dishes display the application of gelatinisation?

Answer 1

Gelatinization is the process that we take a starch (like flour or cornstarch) and it to a liquid for the purpose of thickening that liquid. The starch absorbs the water and gets bigger. The starch with the liquid changes consitancy from dry powder to a soft thick mass.

Good examples of gelatinization cooking include using flour, cornstarch or arrow root to make a gravy. Or using any of those to thicken the broth in a stew.

So any recipe for gravy that uses a starch to thicken it - is an example of gelatinization

Answer 2

Gelatinisation: Gelatinisation is a term given to the method used in cooking to thicken soups and sauces and in the making of pastry and popcorn. The following dishes display the application of Gelatinisation under two headings: # Sweet: Lemon Merigue Pie, Bnoffi Pie, Apple and Rice Pudding # savoury: Fisherman's Pie, Vegetable Soup, Quiche, Suasage Rolls, Curry, Lasagne, Cheese Souffle, Maccaroni Cheese, Chicken and Ham Pie.=== === if it starts as a liquid then becomes a soft solid that jiggles.... then you have found Jello... a product of gelatinisation.

Gelatinization (I'm in the US, hence the "z") is actually a term that applies to something that happens to any type of starch when it is cooked. The above example of "jello" is actually not gelatinization. Jello gels due to Gelatin which is a protein not a starch. It does seem strange the the word gelatinization applies to starch and not gelatin but that's the way it is.

Some other examples of food products that undergo gelatinization are gravy, roux, and anything that contains flour or starch and gets cooked with water.

Answer 3

Dishes that display the application of gelatinization include custards, sauces thickened with flour or cornstarch, gravies, puddings, and certain types of soups. Gelatinization is the process in which starch granules absorb liquid in the presence of heat and swell, resulting in thickening of the mixture. This process is commonly used in cooking to create smooth, thick textures in various dishes.

Answer 4

Well, honey, gelatinization is like the magic trick of turning liquids into a solid gel. So, dishes like custards, puddings, and sauces like gravy and pastry cream all showcase this fancy science experiment in the kitchen. Basically, if it wiggles and jiggles like Jell-O on a hot day, you can bet your bottom dollar gelatinization is at play.

Answer 5

Oh, dude, gelatinization is when starch granules absorb liquid and swell up, thickening the mixture. So, like, dishes that showcase this process could be things like gravy, pudding, or even a nice creamy risotto. Basically, anything that gets all thick and gooey thanks to those starch granules doing their thing.

Answer 6

when making custad and starchy foods like pasta and rice.

Answer 7

Savory dishes involving gelatinization include Onion Pie, Fig and Blue Cheese Savories and Herbed Bulgur. Some more dishes include Quiche Lorraine and Soup.