1. Raw flour generally refers to potato (potato) starch, corn flour, etc., and is generally used as thickening juice. Its farinaceous quality is more delicate than ordinary starch, and its color is brighter and whiter, but its water absorption is poor. When it meets water, raw flour will agglomerate and become sticky, so it is definitely not acceptable to cook soup. When curing meat and sizing to increase tenderness, starch can be used to thicken juice.

2. The range of starch is relatively wide, except common sweet potato starch, wheat starch, mung bean starch, etc., as well as potato starch and corn starch, which means that raw flour belongs to one of the starches.

3. From the above, we know that raw flour must be starch, and starch is not necessarily raw flour. These two kinds of "flour" have different qualities and characteristics, and their uses are definitely different. If they are used incorrectly, the cooked dishes will also have a great impact on taste and color. Generally, raw flour is more suitable for thickening and starch is better for frying things with batter.