What thickening agent is frequently used in soups?

What thickening agent is frequently used in soups?

• A. Gelatin
• B. Flour
• C. Cornstarch
• D. Agar-agar

Answer: (C)

The thickening agent commonly used in soups is cornstarch. Cornstarch is valued for its ability to quickly thicken liquids while creating a smooth texture. When mixed with a cold liquid before being added to the hot soup, it forms a slurry that prevents clumping. Once the soup reaches a sufficient temperature, the starch granules swell, absorbing water and creating a thicker consistency. While flour can also be used as a thickening agent, it often leads to a cloudier appearance and requires longer cooking times to eliminate the raw flour taste. Gelatin and agar-agar serve different purposes; gelatin is primarily used for gelling and setting, while agar-agar is used in vegetarian and vegan dishes for similar gelling functions, neither of which suitably thickens soups in the same manner as cornstarch.

The thickening agent commonly used in soups is cornstarch. Cornstarch is valued for its ability to quickly thicken liquids while creating a smooth texture. When mixed with a cold liquid before being added to the hot soup, it forms a slurry that prevents clumping. Once the soup reaches a sufficient temperature, the starch granules swell, absorbing water and creating a thicker consistency.

While flour can also be used as a thickening agent, it often leads to a cloudier appearance and requires longer cooking times to eliminate the raw flour taste. Gelatin and agar-agar serve different purposes; gelatin is primarily used for gelling and setting, while agar-agar is used in vegetarian and vegan dishes for similar gelling functions, neither of which suitably thickens soups in the same manner as cornstarch.