Eggs going from liquid to firm with cooking.

Permanent change in protein from a liquid into a thick mass as the result of heat.

Permanent change in protein from a liquid into a thick mass

Milk to cheese. Permanent change in protein from a liquid into a thick mass as the result acid.

Permanent structural change of the protein molecules in food.

This can occur by application of heat. Hold of shape with cooking of eggs.

This can occur with mechanical action. Beating egg whites or cream.

This can occur by the addition of acids. Adding lemon juice to meats.

The process that occurs when starch is exposed to dry heat; the starch is broken down to dextrin resulting in a change in colour to golden brown.

Browning of Bread when baking.

The process that occurs where starch granules absorb liquid in the presence of heat and thicken the liquid, forming a gel.

Adding flour to Bechamel Sauce in cooking to thicken.

The reaction that occurs when sugar or starch and a protein are present in a food and dry heat is applied, producing a golden brown colour.
Baking, frying of bread.

Grilling, frying, roasting of meat.

Enzymes that naturally occur in food and causing fruit to brown and convert starch to sugar which sweetens and softens fruit.

Cutting Apple, browning due to exposure to oxygen.

Browning Bananas, due to ripening and aging.

The process that sugars undergo when heated to high temperatures to develop a golden brown colour.

Heating of sugar causes it to melt and brown

The ability of fat or oil to be equally dispersed or suspended throughout a liquid.

The use of egg yolk fat (Lecithin) used with oil to create mayonnaise.

A foam created by beating made of millions of bubbles which will increase the volume and create a light texture and mixture.

Beating of butter and sugar

Beating of egg whites

Beating of eggs