Food Science Keywords Flashcards
Define : Amino Acids
building blocks of protein
Define : Coagulation
- change of structure in protein
- causes protein to set a mixture fully or partially
What foods / dish can Coagulation occur in?
custard, omelet, pudding
Define : Aeration
- trapping air in mixture
- achieved by beating, mixing, whisking
What foods / dish can Aeration occur in?
breads, cakes
Define : Emulsification
- mixture of 2 immiscible liquids
e.g., water and oil
What foods / dish can Emulsification occur in?
salad dressing, mayonnaise
Define : Immiscible
- liquids which will not form a mixture when mixed without seperating
What foods / dish can Immiscible occur in?
corn syrup, vegetable oil
Define : Coating
- applying a layer of liquid or solids onto the outside of a product
e.g., breadcrumbs, batter
What foods / dish can Coating occur in?
breaded chicken, battered fish
Define : Binding
- adding liquid to a dry mix
- holds it together
What foods / dish can Binding occur in?
raw meat burger mixture, pastry dough
Define : Glazing
- coating a product to give a shiny, glossy outcome
What foods / dish can Glazing occur in?
egg glaze on pastry, dip in icing or sugar syrup
Define : Enriching
- nutrients have been put into a food product
= more nutritious
What foods / dish can Enriching occur in?
chocolate mousse
Define : Homogenisation
- reducing a substance
- such as the fat globules in milk, to small particles and distributing it throughout a fluid
What foods / dish can Homogenisation occur in?
juices, condensed milk, nectar
