|
|
2
|
Sugars turn brown with application of heat
|
3
|
Starch blended with a liquid swells when heated
|
4
|
Heat applied to protein foods make the food product firm
|
5
|
Browning of starch when subjected to dry heat
|
6
|
Process of combining fat and liquid to form a stable mixture
|
7
|
The formation of sugar crystals in a syrup
|
8
|
Incorporating air into a food to make it lighter
|
9
|
Changes the structure of protein molecules
|
|