Name stabilizers used in fillings to prevent weeping.

• A. Cornstarch or arrowroot slurry; gelatin in certain fillings
• B. Flour
• C. Sugar
• D. Salt

Answer: (A)

Preventing weeping comes down to stabilizing the filling with a thickener that forms a gel and traps moisture. Cornstarch or arrowroot slurry are classic choices because they swell when heated and create a smooth gel that holds liquid inside the filling, helping it stay together during baking and cooling. Gelatin can also be used in certain fillings to set a firmer structure, which further prevents liquid from seeping out. Flour can thicken, but it often gives a heavier texture and may not control moisture as reliably, while sugar and salt don’t provide a gel-like network to lock in moisture. So the best approach uses cornstarch or arrowroot, with gelatin in appropriate fillings to achieve a stable, non-weeping filling.