Bonds that hold large protein molecules together in compact, folded bundles
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Denaturation
The chemical bonds have broken and the protein molecule has unfolded and changed shape
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Coadulation
The joining together of lots of denatured protein molecules, which changes the appearance and texture of the food
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Gelatinisation
The swelling of starch granules when they are cooked with a liquid to the point where they burst and release starch molecules
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Dextrinisation
The breaking up of starch molecules into smaller groups of glucose molecules when they are exposed to dry heat
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Caramelisation
The breaking up of sucrose molecules when they are heated, which changes the colour, flavour and texture of the sugar as it turns into caramel
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Plasticity
The ability of a fat to soften over a range of temperatures and be shaped and spread with light pressure
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Shortening
The ability of fats to shorten the length of gluten molecules in pastry
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Aeration
The ability of some fats to trap lots of air bubbles when beaten together with sugar
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Emulsification
Either keeping drops of oil or fat suspended in a liquid and preventing them from separating out; or keeping drops of water suspended in an oil or fat and preventing them from separating out
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Raising Agent
An ingredient or process that introduces a gas into a mixture so that it rises when cooked
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Other cards in this set
Card 2
Front
The chemical bonds have broken and the protein molecule has unfolded and changed shape
Back
Denaturation
Card 3
Front
The joining together of lots of denatured protein molecules, which changes the appearance and texture of the food
Back
Card 4
Front
The swelling of starch granules when they are cooked with a liquid to the point where they burst and release starch molecules
Back
Card 5
Front
The breaking up of starch molecules into smaller groups of glucose molecules when they are exposed to dry heat
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