Which term describes dissolving cornstarch in cold liquid before adding to sauce to avoid lumps?

Which term describes dissolving cornstarch in cold liquid before adding to sauce to avoid lumps?

• A. Slurry
• B. Roux
• C. Liaison
• D. Temper

Answer: (A)

Using a starch slurry to prevent lumps when thickening a sauce with cornstarch is all about even dispersion before heat. By whisking cornstarch into a small amount of cold liquid, the starch granules hydrate and separate, forming a smooth mixture. When you whisk that slurry into the hot sauce and bring it to a simmer, the starch granules swell and gelatinize, yielding a uniform, lump-free thickness. This works especially well because the cold liquid helps the starch disperse without clumping, and the gentle heat activates the thickening without overcooking the mixture. Rouxs rely on fat and flour cooked together, creating a different flavor and mouthfeel than a cornstarch slurry. A liaison uses egg yolks (often with cream) and must be tempered to avoid curdling, which isn’t about starch-based thickening. Tempering is a technique for gradually warming eggs or dairy to prevent curdling, not a method for thickening with a starch. So for dissolving cornstarch in cold liquid to prevent lumps, a slurry is the appropriate approach.

Using a starch slurry to prevent lumps when thickening a sauce with cornstarch is all about even dispersion before heat. By whisking cornstarch into a small amount of cold liquid, the starch granules hydrate and separate, forming a smooth mixture. When you whisk that slurry into the hot sauce and bring it to a simmer, the starch granules swell and gelatinize, yielding a uniform, lump-free thickness. This works especially well because the cold liquid helps the starch disperse without clumping, and the gentle heat activates the thickening without overcooking the mixture.

Rouxs rely on fat and flour cooked together, creating a different flavor and mouthfeel than a cornstarch slurry. A liaison uses egg yolks (often with cream) and must be tempered to avoid curdling, which isn’t about starch-based thickening. Tempering is a technique for gradually warming eggs or dairy to prevent curdling, not a method for thickening with a starch. So for dissolving cornstarch in cold liquid to prevent lumps, a slurry is the appropriate approach.