Red Seal Cook Practice Exam

Which of the following is a common thickening agent used in sauces?

1. Flour

2. Cornstarch

3. Gelatin

4. Sugar

The correct answer is: Cornstarch

Cornstarch is a common thickening agent used in sauces due to its ability to create a smooth and glossy finish when heated with a liquid. It gelatinizes quickly when dissolved in cold water (a process known as making a slurry) and then added to the hot mixture. This allows it to thicken sauces efficiently without clumping, making it a preferred choice for many cooking applications. While flour can also be used as a thickening agent when cooked in a roux, it requires a longer cooking process to eliminate the raw taste, which can affect the final flavor. Gelatin serves a different purpose, primarily acting as a stabilizer in jellies or desserts but does not work well to thicken sauces in the traditional sense. Sugar, on the other hand, mainly adds sweetness and can contribute to certain sauces but does not function as a thickener.