Thickening and binding agents

Thickening and binding agents are worth about 4 of the 150 questions on the Red Seal Cook exam. The same skills also show up in questions about sauces, soups and gravies.

Thickening agents give body to liquids such as sauces, soups and gravies. Binding agents hold ingredients together, the way egg and breadcrumbs hold a crab cake together.

The occupational standard lists six thickening and binding agents: roux, starches, liaison, beurre manié, vegetable purées and reduction. You need to know what each one is made of, when to use it, how to add it, and how to meet dietary needs.