Name one common thickening agent used in sauces and soups.

Name one common thickening agent used in sauces and soups.

• A. Flour
• B. Cornstarch
• C. Butter
• D. Gelatin

Answer: (B)

Cornstarch is a widely used thickening agent because of its ability to create a smooth, glossy texture in sauces and soups. When cornstarch is mixed with a cold liquid, it forms a slurry; once heated, it gelatinizes and thickens the liquid. This process is effective and rapid, making cornstarch a popular choice in culinary applications for adjusting the consistency of dishes without altering their flavor significantly. Flour is indeed another common thickening agent, but it requires cooking for a longer time to eliminate its raw taste and achieve the desired thickness. Butter is primarily used for flavor and richness rather than for thickening purposes, while gelatin is more suited for forming gels and is not typically used for thickening sauces or soups in the same way that cornstarch and flour are.

Cornstarch is a widely used thickening agent because of its ability to create a smooth, glossy texture in sauces and soups. When cornstarch is mixed with a cold liquid, it forms a slurry; once heated, it gelatinizes and thickens the liquid. This process is effective and rapid, making cornstarch a popular choice in culinary applications for adjusting the consistency of dishes without altering their flavor significantly.

Flour is indeed another common thickening agent, but it requires cooking for a longer time to eliminate its raw taste and achieve the desired thickness. Butter is primarily used for flavor and richness rather than for thickening purposes, while gelatin is more suited for forming gels and is not typically used for thickening sauces or soups in the same way that cornstarch and flour are.