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Setting Mixtures via Coagulation — Eduqas GCSE Food Preparation and Nutrition C560
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Food Preparation and Nutrition
Eduqas GCSE Food Preparation and Nutrition
Skills Group and Techniques
Grilling, Oven Methods, Sauces, and Setting Mixtures
Setting Mixtures via Coagulation
Eduqas GCSE Food Preparation and Nutrition · C560
Setting Mixtures via Coagulation
What you need to know
Demonstrate the technique of using protein to set a mixture upon heating.
Apply this technique by using denatured egg protein in dishes such as quiche or choux pastry.
Revision notes
1
Setting Mixtures via Coagulation
3 key terms
Practise with past papers
Key terms & definitions
Previous subtopic
Setting Mixtures via Gelation
Next topic: Raising Agents, Doughs, Readiness, and Sensory Manipulation
Using Raising Agents
