Key Terms

Question 1

Denaturation

Answer 1

Denaturation is when the proteins lose their shape due to heat e.t.c

Question 2

Coagulation

Answer 2

The process of a liquid turning solid or semi solid

Question 3

Gluten formation

Answer 3

When gluten reacts with water to create long gluten molecules, generally to thicken or strengthen a mixture

Question 4

Emulsification

Answer 4

When two substances that would normally separate are prevented from doing so e.g. mayonnaise

Question 5

Shortening

Answer 5

Is when fat coats gluten molecules to prevent the creation of long gluten strands

Question 6

Plasticity

Answer 6

Plasticity is the quality of being easily shaped or moulded

Question 7

Aeration

Answer 7

Mixing air into a mixture

Question 8

Gelatinisation

Answer 8

The thickening of starch in the presence of moisture

Question 9

Dextrinisation

Answer 9

The break down of starch into Dextrin by heat

Question 10

Caramelisation

Answer 10

Is the oxidation of sugar usually identified by the browning of the substance, generally sugar