Eduqas GCSE Food Preparation and Nutrition · C560
Component 1
Revise: Heat Transfer and the Effects of CookingIn an overcooked egg, the protein network contracts and pushes out water: this is syneresis. Selecting an appropriate method means reaching the required degree of cooking without continuing until the texture deteriorates.
- Revise: Setting Mixtures via Coagulation
The release of water from a set mixture when its protein network contracts, often because of excessive heating.