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More cards in this set
Card 16
Front
What uses dry heat, in an oven, but has fat added?
Back
Card 17
Front
What method of cooking is in a pan without extra fat or oil, but has some come from the foods themselves?
Back
Card 18
Front
What happens to proteins as food is cooked, meaning that the chemical bonds inside them break down?
Back
Card 19
Front
What is the name for the process when protein molecules collide and join?
Back
Card 20
Front
What is formed when gases are trapped in a liquid, as the proteins coagulate?
Back
Card 21
Front
What is kneaded in doughs which give it its airy texture?
Back
Card 22
Front
What is the name for the absorption of water into starch molecules, which then bursts and thickens the liquid?
Back
Card 23
Front
What is the name for what a viscous liquid solidifying into?
Back
Card 24
Front
Between 62 and 80 degrees Celsius, do the starch granules absorb water or burst?
Back
Card 25
Front
What happens when starch molecules break down when cooked with dry heat?
Back
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