Food Chemistry and Cooking Processes

Vocabulary flashcards covering key culinary science concepts including gelatinization, coagulation, the Maillard reaction, caramelization, and protein denaturation.

Gelatinization

A process in which starch absorbs hot liquid and thickens food when heated.

Coagulation

A process occurring when heating food, where a liquid forms into a solid or gel.

Maillard Reaction

The browning of food caused by molecules breaking down during heating, which leads to the development of complex flavors.

Caramelization

A process where sugar molecules break down when exposed to high heat, causing the sugar to go brown.

Three Stages of Caramelization

The three sequential stages of heated sugar: first the liquid is sweet and fluid, second the liquid thickens, and third the liquid hardens.

Causes of Protein Denaturation

The factors that cause proteins to denature, including acidic substances, temperature change, and agitating (whisking or blending).