to cause (a liquid) to change into a curdlike or semisolid state not by evaporation but by some kind of chemical reaction to curdle as rennet coagulates milk heat coagulates the white of an egg
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Rising Agent
an ingredient in the recipe witch cause's the product to rise
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Eatwell Plate
a calculation of a healthy balanced diet
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Dextrinisation
Dextrinisation is the process involving the browning of starch foods when subjected to dry heat
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Aeration
Foams are the process of whipping or beating air into a liquid (generally lipids.) Foams are a type of aeration. In this process, fat in the product becomes partially solidified and protein partially denatured
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Caramelisation
Caramelisation is the chemical reaction in which monosaccharides and disaccharides turn brown with the application of heat (i.e. any product containing sugar may caramelize upon heating.)
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Crystallisation
Crystallisation is the result of the cooling of a supersaturated solution (very concentrated) where solid crystals form.
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Gelatinisation
The process wherein starch granules form a suspension in cold water. When heated in the presence of water, these swell and thicken and a gel results.
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Other cards in this set
Card 2
Front
an ingredient in the recipe witch cause's the product to rise
Back
Rising Agent
Card 3
Front
a calculation of a healthy balanced diet
Back
Card 4
Front
Dextrinisation is the process involving the browning of starch foods when subjected to dry heat
Back
Card 5
Front
Foams are the process of whipping or beating air into a liquid (generally lipids.) Foams are a type of aeration. In this process, fat in the product becomes partially solidified and protein partially denatured
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