Food science Flashcards
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Conduction
The movement of heat from one item to another through direct contact.
Convection
The transfer of heat through a fluid (gas or liquid).
Radiation
The transfer of heat through waves, such as heat from a grill or the sun.
Coagulation
When proteins set as a result of heat or acid, changing from liquid to solid.
Colloidal structure
A mixture where one substance is dispersed evenly and does not settle.
Emulsion
A mixture of two liquids that don’t usually mix, such as oil and water.
Gelatinisation
The process where starch absorbs water and swells, forming a gel.
Viscosity
The thickness of a liquid and how easily it flows.
Shortening
A fat used in baking that makes mixtures crumbly by coating flour.
Plasticity
The ability of a solid fat to be shaped without breaking.
Aeration
The process of adding air into mixtures, making them lighter and fluffier.
Caramelisation
The browning of sugar when heated, creating a nutty flavor.
Maillard reaction
A chemical reaction between amino acids and sugars that gives browned food its flavor.
Denaturation
The process where proteins lose their natural structure due to heat, acid, or agitation.
Albumin
A type of protein found in egg whites.
Syneresis
The leakage of liquid from a gel, such as in overcooked custard.
Gluten
A protein in wheat that makes dough stretchy and elastic.
Enzymic browning
The browning of fruits when exposed to air due to enzymes reacting with oxygen.
Oxidation
A chemical reaction where oxygen reacts with substances, causing spoilage.
Fermentation
The process where yeast or bacteria convert sugars into alcohol or acid.
