3.1.10 Setting Mixtures

• What are setting mixtures?

  Food preparations that solidify
• Setting mixtures change consistency due to gelatinization of starches or coagulation of proteins
• Temperature is crucial for setting mixtures effectively.
• What is the typical temperature range for jelly to set?

  4-10°C
• Eggs coagulate at approximately 70-80°C
• What protein is gelatine derived from?

  Collagen
• The concentration of gelatine needed in a mixture typically ranges from 1-2% by weight.
• What is the setting process for jelly?

  Gelatinization
• Gelatine facilitates the process of gelation
• What is the primary setting process when cooking eggs?

  Coagulation
• Gelatinization involves starches absorbing liquid and thickening upon heating.
• Coagulation occurs when proteins denature and solidify under heat
• What type of dish uses eggs to firm up through coagulation?

  Custard
• What is a vegetarian alternative to gelatine?

  Agar-Agar
• What are the two primary processes involved in setting mixtures?

  Gelatinization and coagulation
• Gelatinization involves starches absorbing liquid and thickening upon heating
• Coagulation occurs when proteins denature and solidify under heat.
• What is crucial for both gelatinization and coagulation to occur effectively?

  Temperature
• Starch is commonly used in setting mixtures to thicken and set dishes like jelly
• Match the ingredient with its role in setting mixtures:

  Gelatine ↔️ Solidifies into a gel

  Eggs ↔️ Coagulates to firm up
• Which dish uses coagulation of egg proteins to set?

  Custard
• Jelly, mousse, and pannacotta set through the gelation of gelatine
• Cornstarch pudding thickens via the gelatinization of cornstarch.
• Steps to set mixtures using gelatine

  1️⃣ Soften gelatine in cold water

  2️⃣ Heat liquid until simmering

  3️⃣ Stir softened gelatine into hot liquid

  4️⃣ Pour mixture into molds

  5️⃣ Refrigerate for at least 4 hours
• What is the purpose of softening gelatine in cold water?

  Hydration
• Setting mixtures are food preparations that transition from a liquid or semi-liquid state to a solid or semi-solid consistency
• Custard sets when egg proteins coagulate under heat.
• What are the three primary methods for setting mixtures?

  Cooling, cooking, gelatine
• Cooling involves the gelatinization of starches and the coagulation of proteins
• Match the setting method with its example:

  Cooking ↔️ Eggs

  Cooling ↔️ Jelly
• What are the two main types of physical and chemical changes in setting mixtures?

  Gelatinization and coagulation
• Gelatinization occurs when starches absorb liquid and thicken upon heating
• Coagulation involves protein denaturation, causing them to solidify upon heating.
• At what temperature range does custard set due to egg protein coagulation?

  70-80°C
• Jelly sets as gelatine gels between 4-10°C
• Custard sets when egg proteins coagulate at 70-80°C.
• What are the two temperature-dependent processes in setting mixtures?

  Gelatinization and coagulation
• Setting mixtures undergo physical and chemical changes through gelatinization and coagulation
• Coagulation involves protein denaturation
• At what temperature do egg proteins coagulate to set custard?

  70-80°C