1
Q
What is coagulation
A
Permanent change in protein from liquid to a thick mass as the result of heat or addition of acid
2
Q
Name an example of coagulation
A
Custard
Food Tech
flashcards
Decks in class (45)
# Cards
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Chapter 2: Food And Design Process Vocab8
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Chapter 3: Cereals Vocab12
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Chapter 4: Fruit Vocab5
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Chapter 5 - Vegetables Vocab9
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EXAM Food Health And Safety4
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EXAM Difference Between Food Spoilage And Poisining2
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EXAM Origin And Structure Of A Cereal Grain7
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EXAM Classification Of Vegetables9
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EXAM Vegetables Extras3
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EXAM Origin And Classification Of Fruit7
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EXAM Fruits Extras5
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EXAM Nutrient Compositon Of Nuts And Meat2
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EXAMS Meats6
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EXAM Rape2
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Denaturation, Coagulation And Maillard Reaction3
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EXAM Homogenisation And Pastuerisation3
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Unit 2- Sac 1 Definitions3
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Unit 2 - Sac 1 parts of a knife6
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Unit 2 - Sac 1 Chapter 10 ( a )10
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Unit 2 - Sac 1 Tools For The 21st Centuary definitions5
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Unit 2- Sac 1 Chapter 11 ( a )9
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Unit 2- Sac 1 Chapter 11 (b)8
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EXAM- Sensory Analysis1
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EXAM- Factors Of Sensory Tests4
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EXAM- Fat/water Sluble Vitamins2
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EXAM -Methods Of Cookery3
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EXAM- Dry Heat1
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EXAM- Frying2
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EXAM- Deep Frying2
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EXAM- Dextrinisation2
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EXAM- Gelatinisation2
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EXAM- Microwave4
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EXAM- Coagulation2
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EXAM- Blind Baking2
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EXAM- 7 Australian Dietry Guidelines7
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EXAM- Australian Guidelines1
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EXAM- Dietry Related Illness2
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EXAM- Fats2
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EXAM- Nutritional Requirements3
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EXAM- Explain Functional Foods2
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EXAM- What Are Organic Foods2
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EXAM- Design Brief1
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EXAM- Details In Design Brief3
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EXAM- Food Selection: Physiological Factors3
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EXAM- Food Selection: Psychological Factors3
