Understand the scientific principles of protein denaturation, protein coagulation, gluten formation, and foam formation during food preparation and cooking.
Describe the working characteristics and the functional and chemical properties of proteins in cooking.
Apply practical skills to demonstrate how acids denature protein and how marinades add flavour and moisture to vegetables, meat, fish, and alternatives.
Demonstrate protein coagulation by setting egg mixtures, such as in a quiche.
Demonstrate gluten formation by making pasta using a pasta machine or making bread using a bread machine.
Demonstrate foam formation by whisking eggs to produce a gas-in-liquid foam, such as for a whisked sponge.
