The science of food

Carbohydrates

Caramelisation and Maillard browning are not the same reaction.

Fats

Aerating fat by creaming it with sugar adds air to a cake mixture.

Fruit and vegetables

Blanching denatures the browning enzyme with heat, so blanched fruit and vegetables can be frozen without going brown or developing off-flavours.

Functional and chemical properties

Aeration is the process of trapping air in a mixture to lighten its texture (whisking, sifting, creaming, folding).

Heat transfer

Conduction is heat transfer through direct contact between molecules; it is the dominant mechanism in solids.

Microorganisms and spoilage

Bacteria reproduce by binary fission: one cell splits into two.

Proteins

Coagulation is the step in which denatured proteins aggregate and set solid; for egg white this is what makes it turn opaque and firm on frying.

Raising agents

Baking powder is a chemical raising agent.

Carbohydrates

Dextrinisation is the process where starch turns brown when dry-heated.

Fats

Creaming butter and sugar creates air bubbles in the mixture.