Which method involves cooking fruit juice, water, sugar and starch and then mixing with fruit?

• A. Raw Fruit method
• B. Puree Fruit method
• C. Cooked Fruit method
• D. Fruit Bake method

Answer: (C)

Thickening and binding a fruit filling by heating starch with a liquid before folding in fruit. When you cook fruit juice, water, sugar and starch, the heat activates the starch and it gelatinizes, turning the mixture into a smooth, thick base. That thickened base provides body and helps the filling hold its shape, coat the fruit evenly, and set as it cools or bakes. After the base has thickened, you mix in the fruit, distributing it through the thickened mixture rather than letting the filling stay loose and runny. This approach is characteristic of the Cooked Fruit method, since the key step is cooking a starch-based liquid to create the thickened filling before combining it with fruit.