Answer Happy

: Basic Cooking Techniques 4 This is a thickening agent produced from bones and skins of A reduction animals B. gelatinization The phenomenon that occur when starch granules absorb water, swell, and rupture C. fat and protein heat cooking is best for softening tough foods D. protein and water One major change that happens to foods during cooking is: E. fat and water The term for the process of transforming proteins from liquid to solid • Emulsions are stable mixtures of G. gelatin • This term indicates a sauce as been thickened by simply evaporating H. pectin most of the water l. food browns beautifully The term that refers to cooking foods in sealed bags submerged in a tightly controlled water bath J. coagulation • One important benefit of sous vide cooking K protein coagulation These are all starch-based thickening agents L food never overcooks F. Sous vide and M.moist N. pectin, casein, and albumin O. cornstarch, taploca, and flour P. dry