What is coagulation in cooking?
What is coagulation in cooking?
Coagulation is defined as the change in the structure of protein (from a liquid form to solid or a thicker liquid) brought about by heat, mechanical action or acids. Enzymes may also cause protein coagulation e.g. cheese making.
What is the name for a semi liquid mixture used to coat foods before frying?
Batter: A semi-liquid mixture containing flour or other starch, used for the production of such products as cakes and breads and for coating products to be deep-fried.
What is an example of coagulation?
Coagulation is the breakdown of a colloid by changing the pH or charges in the solution. Making yogurt is an example of coagulation wherein particles in the milk colloid fall out of solution as the result of a change in pH, clumping into a large coagulate.
What is the term used to cook by vapor produced from boiling water?
Steaming is a moist-heat method of cooking that works by boiling water which vaporizes into steam; it is the steam that carries heat to the food, cooking it. Unlike boiling food submerged in water, with steaming the food is kept separate from the boiling water but comes into direct contact with the hot steam.
What is combining fat and sugar called?
CREAM: Fat and sugar are beaten together until they take on a light, airy texture. WHIP OR WHISK: Air is incorporated into such foods as whipping cream and egg whites through very vigorous mixing, usually with an electric mixer or whisk.
Coagulation in cooking happens when a liquid ingredient is either dramatically thickened or transformed entirely into a solid. This process can be achieved by the application of heat, such as cooked egg whites, or through the addition of thickening agents, such as adding cornstarch to broth to make gravy.
What is a Baste in cooking?
Basting is a culinary technique for moistening the surface of roasting meat, poultry, or other foods with pan drippings, stock, butter, or some other liquid.
What is the coagulation of proteins?
Coagulation is defined as the transformation of proteins from a liquid state to a solid form. Once proteins are coagulated, they cannot be returned to their liquid state. Coagulation begins around 100°F (38°C), and coagulation is complete between 160°F (71°C) and 180°F (82°C).
What is the purpose of basting when roasting meat?
When roasting meat, the recipe may call for basting the roast while it cooks. Basting is a culinary technique for moistening the surface of roasting meat, poultry, or other foods with pan drippings, stock, butter, or some other liquid. In addition to contributing moisture,…
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