Food Science Flashcards
1
Q
Synereris
A
The Over-Coagulation of Egg Protein. Water gets pushed out.
2
Q
Gelatinisation
A
The thickening of a liquid
3
Q
Shortening
A
The waterproofing of flour
4
Q
denaturation
A
chemical bonds break, protein bundles unravel due to heat acid or mechanical agitation
5
Q
conduction
A
heat travelling through solid material
6
Q
convection
A
heat travelling through air or water ( frying )
7
Q
radiation
A
heat rays directly warm and cook food ( BBQ )
