food Flashcards
(7 cards)
1
Q
Gelatinization
A
The process where starch absorbs water and swells when heated, thickening the mixture.
2
Q
Caramelization
A
The browning of sugars when heated, creating a rich flavor.
3
Q
Coagulation
A
The process where proteins change structure when heated, going from liquid to solid.
4
Q
Emulsification
A
The process of combining two liquids that don’t mix (oil and water) using an emulsifier.
5
Q
Fermentation
A
The breakdown of sugars by bacteria or yeast, producing gas and flavor.
6
Q
Aeration
A
The process of incorporating air into a mixture to make it light and fluffy.
7
Q
Oxidation
A
When food reacts with oxygen, sometimes causing browning.
