Final answer:
Starches should never be incorporated into freezing-temperature liquids because the ice crystals formed during freezing can disrupt the structure and texture of the starch.
Step-by-step explanation:
Starches should never be incorporated into c) Freezing temperature liquids. Starch is a complex carbohydrate that forms a gel-like consistency when heated in the presence of liquid. However, when starch is exposed to freezing temperatures, the water molecules in the liquid freeze and form ice crystals. When incorporating starches into liquids, it is advisable to mix them with cold or room-temperature liquids to avoid lumps. These ice crystals can disrupt the structure and texture of the starch, resulting in undesirable results.