food tech

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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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