Slurry is a thickener; Cornstarch mixed with cold liquid can be used instead of roux; Do not add cornstarch directly to sauce (will make lumps) - First, dissolve in cold liquid

Slurry is a thickener; Cornstarch mixed with cold liquid can be used instead of roux; Do not add cornstarch directly to sauce (will make lumps) - First, dissolve in cold liquid

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

Answer: (B)

The key idea is how to thicken sauces smoothly using starch. A slurry achieves this by whisking cornstarch into a cold liquid first, creating a well-dispersed mixture that can be added to a hot sauce. When heated, the starch gelatinizes evenly, giving a smooth, controlled thickness without lumps. This is different from roux, which thickens with a flour-fat paste cooked before adding to the sauce, bringing a different flavor and texture. Liaison uses egg yolks and cream to thicken and enrich, requiring careful tempering to prevent curdling. Tempering, meanwhile, is a technique for raising the temperature of eggs gradually and is not a starch-thickening method. So the described method—dissolving cornstarch in cold liquid before adding to the sauce—fits the slurry approach.

The key idea is how to thicken sauces smoothly using starch. A slurry achieves this by whisking cornstarch into a cold liquid first, creating a well-dispersed mixture that can be added to a hot sauce. When heated, the starch gelatinizes evenly, giving a smooth, controlled thickness without lumps. This is different from roux, which thickens with a flour-fat paste cooked before adding to the sauce, bringing a different flavor and texture. Liaison uses egg yolks and cream to thicken and enrich, requiring careful tempering to prevent curdling. Tempering, meanwhile, is a technique for raising the temperature of eggs gradually and is not a starch-thickening method. So the described method—dissolving cornstarch in cold liquid before adding to the sauce—fits the slurry approach.