Food tech mocks remember most

• Coagulation

  When denatured proteins join together, changing the appearance and texture of food

  e.g. When egg white turns solid.
• Denature

  When the chemical bonds holding proteins together break down causing the protein to unravel
• Emulsifier

  Something that’s added to food to hold together ingredients that don’t usually stay mixed

  e.g. Oil and water
• Emulsion

  A mixture of oily and watery liquids

  e.g. mayonnaise
• Gelatinisation

  Between 62 and 80 degrees the starch granules swell and burst open and release their starch into their liquid causing it to thicken.
• Lecithin


  A natural emulsifier found in egg yolks.
• Danger zone

  The range of temperature 5 – 63 degrees in which bacteria multiply very quickly