when starch is heated with water, it absorbs water, swells, and thickens,

when starch is heated, it breaks down into dextrins, making food brown and crispy,

when sugar is heated, it melts and turns brown, giving a sweet, caramel flavour,

when proteins and sugars are heated, making food brown and giving it a tasty flavour,

proteins change shape when heated,

proteins set and become firm when heated,

mixing two liquids that normally don’t mix, like oil and water,

the movement of heat from a hotter object to a colder object,

Heat moves through direct contact.

Heat moves through a moving liquid or gas

Heat travels through waves, without direct contact.

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Food science

Question	Answer
Gelatinisation	when starch is heated with water, it absorbs water, swells, and thickens,
Dextrinisation	when starch is heated, it breaks down into dextrins, making food brown and crispy,
Caramelisation	when sugar is heated, it melts and turns brown, giving a sweet, caramel flavour,
Maillard reaction	when proteins and sugars are heated, making food brown and giving it a tasty flavour,
Denaturation	proteins change shape when heated,
Coagulation	proteins set and become firm when heated,
Emulsification	mixing two liquids that normally don’t mix, like oil and water,
Heat transfer	the movement of heat from a hotter object to a colder object,
Conduction	Heat moves through direct contact.
Convection	Heat moves through a moving liquid or gas
Radiation	Heat travels through waves, without direct contact.

Created by: Joe5555

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