cookimg methods

Question 1

gelatinisation

Answer 1

when starch granules are mixed with a liquid and heated which makes them swell and break open, causing liquid to thicken

Question 2

dextrinisation

Answer 2

the breakdown of starch molecules into dextrins when exposed to dry heat occurs when start by foods like bread or flour are basked or toasted
- colour changes to golden brown
- adds flavour and crisp texture

Question 3

gelatinisation

Answer 3

the process where starch granules swell and burst when heated in a liquid, causing the liquid to thicken
happens around 60-80 degrees and fully thickens at 100 degrees
used in sauces, gravy, custard

Question 4

caramelisation

Answer 4

the process where sugar is heated and it melts down and turns brown, developing a rich flavour
adds sweetness, crunch and flavour
eg: crème brûlée topping
Carmel

Question 5

coagulation

Answer 5

the setting of protien when heated or exposed to acid
proteins denature and then coagulate
occurs in cheese, meat and egg
eg : boiling or frying eggs

Question 6

denaturation

Answer 6

when protien structure unravels due to heat, acid or mechanical action
makes proteins easier to digest
happens before coagulation
eg : whisking egg whites, cooking meat, adding lemon juice to fish

Question 7

aeration

Answer 7

process of adding air to a mixture, making it light and fluffy
eg : whisking, creaming, folding
can trap CO2 or air bubbles

Question 8

emulsification

Answer 8

when 2 liquids that usually don’t mix ( like oil and water ) are forced to stay together using an emulsifier
eg : mayonnaise