Terms Flashcards
What is conduction?
Movement of heat from one to another using direct contact
What is convection?
Transfer of heat through liquid or a gas
What is radiation?
Doesn’t require physical contact to cook
What is emulsion?
Mix of oil and water usually with an emulsifier to prevent separation
What is coagulation?
Transformation of proteins from a liquid to solid form
What is gelatinisation?
Starch granules are heated in liquid causing to swell and burst, liquid then thickens
What is viscosity?
Fluids internal resistance to flow
What is caramelisation?
Slow cooking process that occurs when sugars cooking on low heat
What is dextrinisation?
Occurs when heat breaks large starch polysaccharides into smaller brown colour
What is denaturation?
Protein foods heated whisked or have acid applied, the structure changes
What is viscosity?
A fluids internal resistance to flow
What is shortening?
When rubbed in fat cools giving a waterproof coating- prevent of gluten development
What is plasticity?
Ability to be shaped and spread with a light presure
What is aeration?
When creamed with sugar, airs trapped, which expands
What is caramelisation?
Slow cooking process that occurs when sugars cook on low heat
