The science of food

Caramelisation happens to sugar (not protein, fat or starch).

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

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

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

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

The "4 Cs" of food safety are cleaning, cooking, chilling and avoiding cross-contamination.

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

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.

Baking powder is a chemical raising agent.

Preservation methods such as freezing, chilling, vacuum packing, drying, canning and pickling extend shelf life by slowing or stopping the bacterial growth and chemical reactions that spoil food.