food tech
- Created by: Amy
- Created on: 14-05-12 13:59
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COAGULATION-where something sets firm eg. and egg yolk goes firm when it is cooked.
GELATINISATION-where starch is used to thicken sauces
EMULSIFiCATION-where two substances that are not normaly mixed are binded together. ie mayonnaise is vinegar and oil binded together by egg
PASTA SAUCE RECIPIE:
option 1
A tin…
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