Emulsions
Proteins
Mixtures and Solutions
Leavening
100
This protein-rich ingredient provides the emulsifying power that keeps butter droplets suspended in hollandaise sauce.
What are egg yolks?
100
These are the building block of proteins
amino acids
100
Citric acid causes this structural change in fish proteins during Poisson Cru, giving them a firm, opaque appearance.
What is denaturation?
100
This type of leavening occurs in whipped cream, where air is physically beaten into fat and protein networks.
What is mechanical leavening?
200
Emulsions take two ____________ liquids and combine them.
Immiscible
200
What level of protein structure is this?
Primary
200
This type of mixture, like salt water, has evenly mixed parts you can't see
Solution
200
Leavening produces an increase in _____________ within the dough matrix.
volume
300
This type of molecule allows for immiscible liquids to combine.
Phospholipid
300
This amino acid contains a sulfhydryl group that allows the formation of strong covalent crosslinks.
What is cysteine?
300
In the popping boba lab, these ions replace sodium on alginate chains and create the gel-like skin around the liquid.
What are calcium ions (Ca²⁺)?
300
Flour tortillas rise mainly through this type of leavening, caused by the expansion of water vapor.
What is steam leavening?
400
In meringue, this acidic ingredient helps stabilize egg white proteins and prevents them from tightening too much.
Tartaric Acid
400
Disulfide bonds act to do this through covalent bonds in the back bone of a protein.
What is stabilize
400
In a solution, this term refers to the substance that gets dissolved.
What is the solute?
400
When flour and water are mixed, this process begins, allowing the gluten network to form.
What is hydration?
500
These molecules partially coalesce during whipping, helping stabilize air bubbles in whipped cream.
What is milk fat/lipids
500
Also called a Thiol, this functional group is shown as the yellow and white section in the image.
What is sulfhydryl
500
This functional group (–COOH) is abundant in both citric acid and tartaric acid.
Carboxyl aka Carboxylic acid
500
When mixed with water, these two proteins form gluten, giving dough its characteristic chewiness.
Gliadin and Glutenin
600
This molecule from egg yolks works as an emulsifier in things like salad dressings and Hollandaise sauce.
Lecithin
600
In boiled eggs, this gas produced from sulfur reactions can create the gray-green ring around the yolk.
What is hydrogen sulfide (H₂S)
600
When an acid dissolves in water, this process produces ions and lowers pH.
What is dissociation?
600
The general strength of dough is attributed primarily to this (one of the two proteins) protein because of its ability to contribute to forming many of this type of bonds.
Two phrase answer!
Glutenin + disulfide bonds