Functional properties of ingredients (e.g., gelatinization, emulsification, coagulation)

Question 1

What are functional properties of ingredients?

Answer 1

The physical and chemical changes that happen to ingredients during food preparation and cooking.

Question 2

What is gelatinization?

Answer 2

The process where starch granules absorb liquid and swell when heated, thickening the mixture.

Question 3

What temperature does gelatinization start?

Answer 3

Around 60°C, and it fully thickens at 80-100°C.

Question 4

Give an example of gelatinization in cooking.

Answer 4

Making a white sauce for lasagna or a custard.

Question 5

What happens if you don’t stir a sauce during gelatinization?

Answer 5

Lumps form because the starch granules stick together.

Question 6

What is emulsification?

Answer 6

The process of combining two liquids that normally don’t mix, like oil and water.

Question 7

What is an emulsifier?

Answer 7

A substance that helps keep an emulsion stable by holding the oil and water together.

Question 8

Give an example of an emulsifier.

Answer 8

Lecithin in egg yolks (used in mayonnaise).

Question 9

Give an example of an emulsion in food.

Answer 9

Salad dressing, mayonnaise, hollandaise sauce.

Question 10

What happens if an emulsion breaks?

Answer 10

The oil and water separate.

Question 11

What is coagulation?

Answer 11

The process where proteins change structure and set when heated or mixed with acid.

Question 12

Give an example of coagulation in cooking.

Answer 12

Frying an egg – the egg white turns from liquid to solid.

Question 13

What temperature does egg white coagulate?

Answer 13

Around 60°C.

Question 14

What temperature does egg yolk coagulate?

Answer 14

Around 70°C.

Question 15

What foods use coagulation?

Answer 15

Boiled eggs, scrambled eggs, custards, and quiches.

Question 16

What happens if protein is overheated?

Answer 16

It becomes tough and rubbery (overcoagulation).

Question 17

What is denaturation?

Answer 17

The permanent change in protein structure due to heat, acid, or mechanical action.

Question 18

What are examples of denaturation?

Answer 18

Whisking egg whites, marinating meat in acid, cooking steak.

Question 19

What is caramelization?

Answer 19

The process where sugar turns brown when heated, developing a sweet flavor.

Question 20

At what temperature does caramelization occur?

Answer 20

Around 160°C–180°C.

Question 21

What foods use caramelization?

Answer 21

Toffee, caramel sauce, crème brûlée, and roasted vegetables.

Question 22

What is aeration?

Answer 22

The process of incorporating air into a mixture to make it light and fluffy.

Question 23

What methods introduce air into food?

Answer 23

Whisking, beating, sieving, creaming, folding, and rubbing in.

Question 24

What foods use aeration?

Answer 24

Meringues, cakes, soufflés, and bread.

Question 25

What is foaming?

Answer 25

When proteins trap air, forming a stable structure (e.g., whipped egg whites).

Question 26

What is plasticity?

Answer 26

The ability of fats to be shaped and spread at different temperatures.

Question 27

What foods rely on plasticity?

Answer 27

Butter, margarine, and chocolate.

Question 28

What is shortening?

Answer 28

The process where fat coats flour particles, preventing gluten formation and creating a crumbly texture.

Question 29

What foods use shortening?

Answer 29

Pastries, biscuits, and shortbread.

Question 30

What is dextrinization?

Answer 30

The browning of starch when heated, forming dextrins that give a golden color.

Question 31

What foods use dextrinization?

Answer 31

Toast, baked bread, and grilled flour-based products.

Question 32

What is fermentation?

Answer 32

The process where yeast produces carbon dioxide, making dough rise.

Question 33

What foods use fermentation?

Answer 33

Bread, beer, and yogurt.