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Key Terms

Key Terms. Think about. A definition Examples of what recipes / methods of cookery they are used in. Gelatinisation. Heated starch granules absorb liquid and swell, they burst and thicken liquid Sauce making – Roux / all-in-one / blended etc. Elasticity.

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Key Terms

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  1. Key Terms

  2. Think about.... • A definition • Examples of what recipes / methods of cookery they are used in

  3. Gelatinisation • Heated starch granules absorb liquid and swell, they burst and thicken liquid • Sauce making – Roux / all-in-one / blended etc.

  4. Elasticity • Stretchy protein in food or/ used to describe the amount of stretch in a food • Bread making

  5. Shortening • When fat coats the flour particles preventing absorption of water resulting in a crumbly texture • Pastry / biscuits / rubbed-in cakes

  6. Aeration • When air is trapped in a mixture • Sponge cakes – creamed or Whisked methods mainly / meringue /

  7. Emulsification • Stopping oil and water separating • Mayonnaise – (lecithin in egg yolk)

  8. Coagulation • When eggs are heated they change colour and set • Quiche / ommlette / cake making / egg custard

  9. Flavouring • Used to describe the improvement in taste or aroma in foods • Sweetening in desserts • Herbs and spices in savoury cookery e.g. Pasta dishes ..........What is the difference between herbs and spices?? Suggest 5 of each

  10. Colouring • Adding interest to a dish / making more attractive • Fats in pastry

  11. Setting • To turn from a liquid into a more solid form • Gelatine in mousse

  12. Fermentation • When yeast produces carbon dioxide and CO₂ • Breadmaking

  13. Additionally we need to explain the terms below..... • Binding • Bulking • Coating • Enrobing • Enriching • Finishing techniques • Glazing • Palatability • Plasticity • Sealing • Shaping • Tenderising

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