Caramelisation
Give a food example of caramelisation.
Browning of biscuits
Cakes and other baked products
Commercial milks
Ice-creams
Honeycomb (Violet crumbles)
Crème Caramel
Give a food example of Dextrinisation
- Toasting bread
· Baked goods
· Brown gravies and sauces
· Toasted breakfast cereals
The baked crusts on vegetables e.g. potatoes, pumpkin, onions
What is a food example of gelatinisation
Lemon Meringue Pie (filling)
White Sauce
Custard
What are some food examples of Coagulation or Denaturation?
Raw to cooked eggs (scrambled, boiled)
Production of Cheese
Baked/fried fish
Crème Caramel
Meringue (protein denatured during beating; heat causes coagulation)
What is a food example of aeration?
Cream
Pavlovas
Sponges
Meringues
Roulades
Soufflés
Mousses
Omelette
What is caramelisation?
Sugar turning brown when heated
What is dextrinisation?
when starch is exposed to dry heat and browns
What is gelatinisation?
This process thickens sauces and custards using starch and water.
what is the first change that happens when proteins are heated or exposed to acid.
Denaturation
What is aeration?
This process involves beating air into foods like egg whites or cream.
Why does caramelisation occur in foods?
sugars reacting to heat causing browning, flavour and aroma changes?
Name two changes that occur during dextrinisation.
colour, flavour, aroma, or taste changes
What is to form a smooth suspension and prevent lumps?
starch mixed with water first into a paste
This is when a protein fully sets (like a cooked egg).
Coagulation
How does Aeration work?
whipping or beating creates space for oxygen to enter the protein structure.