C Flashcards
(3 cards)
1
Q
Caremilisation
A
- moist heat
- sugar melts and becomes syrup
- at 154 C sugar changes colour
- longer sugar is heated, deeper the colour
2
Q
Miliard reaction
A
Dry heat
- sugars mixed with protein (eggs and flour)
- baked products
- browning occurs
3
Q
Why is vinegar used in meringues
A
-to ceate gooey centre of meringue
