AQA GCSE Food Preparation and Nutrition · 8585
Specification 3.3.2.3 · Paper 1
Revise: Emulsion SaucesWhisking or shaking breaks the oil into tiny droplets and spreads them through the watery liquid. This mixture is an emulsion, and making it is called emulsification.
- Revise: Fats and Oils Properties
The formation of a mixture in which small droplets of one liquid are dispersed through another liquid that does not normally mix with it.