What is another way to avoid lumping starches in liquid?

• A. Mix starch with hot liquid
• B. Stir vigorously until dissolved
• C. Mix the starch with cold liquid
• D. Use only flour as thickener

Answer: (C)

The main idea is to disperse the starch before it meets the heat. Mixing starch with cold liquid creates a smooth slurry, so the granules are separated and can hydrate evenly as you heat. When you add starch directly to hot liquid, the surface can gelatinize and trap dry pockets, forming lumps. Stirring vigorously helps but doesn’t guarantee a lump-free result if the starch isn’t already dispersed. Using flour as a thickener is a different approach and involves separate preparation (often a roux or a slurry) and won’t address starch lumps in the same way.