More cards in this set

Card 6

Front

Giving yeast the correct conditions for growth, it will produce carbon dioxide gas and alcohol during a series of chemical reactions.

Back

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Card 7

Front

When protein ovalbumin stretches up to no more than 7x its original size.

Back

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Card 8

Front

The fat forms layers beterrn the strands of gluten to create a tender, flaky texture.

Back

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Card 9

Front

To add protein, sauces, soups, baked products and puddings can be enriched with egg and butter.

Back

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Card 10

Front

Ingredients can be mixed together to create different flavours and textures.

Back

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Card 11

Front

Egg and milk and syrip can be used to enhance the apperance of pastries, bread and cakes.

Back

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Card 12

Front

Creating a protective layer around food due to coagulation of egg proteins. Using food such as eggs with batter.

Back

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Card 13

Front

Mixing oil and water together without seperating.

Back

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