At many colleges, the acceptance rates are higher for early action than for regular admission. Students who are not accepted early are still considered for admission with the regular admission pool. Early action is not binding -- students are free to apply to other colleges. Students can apply early to other colleges.
If you need to thicken at the beginning of cooking, as for macaroni and cheese or a classic beef stew, go for a grain starch. If you need to quickly thicken a sauce just before it comes off the stove, use a root starch. We also prefer using root starches in baking for custards, puddings, and pie fillings.
Dr. Gourmet Says... It is unusual that your recipe calls for food starch. This is a term usually used by food manufacturers to indicate a starch added to a food that is generally used as a thickening agent.The starch can be made from wheat, potato, rice, corn or tapioca. good choice might be for you to use corn starch in your recipe. It does form clumps when added directly to warm or hot liquid, so start by adding it to cold water to dissolve. Then add it to the sauce as it heats. If the sauce boils, the cornstarch will lose its thickening properties.