What term describes a mixture of raw starch and cold liquid used for thickening?

• A. Slurry
• B. Spices
• C. Sachet d'espices
• D. Render

Answer: (A)

Thickening a sauce or soup with a slurry is about using a raw starch mixed with cold liquid to create a smooth paste before it meets the hot liquid. The cold liquid keeps the starch granules dispersed so they don’t clump when added to heat. As the mixture heats, the starch gelatinizes and thickens the mixture, giving a glossy, even texture. This method is preferred when you want controlled thickening without the raw-flour flavor that can come from a roux. The other terms describe flavor or fat handling rather than thickening: spices add aroma, a sachet d’épices flavors stock, and render means to melt fat. So the term for a mixture of raw starch and cold liquid used for thickening is slurry.