1) Emulsification is the process of combining fat and liquid into a homogeneous mixture by blending ingredients properly. a) FACT b) BLUFF 2) Aerate is the process of incorporating air into a mixture by sifting and mixing. a) FACT b) BLUFF 3) Beating is the process of mixing two or more ingredients until they are evenly distributed. a) FACT b) BLUFF 4) Stirring is the process of incorporating ingredients such as whipped cream or whipped eggs into dry ingredients, a batter, or cream very gently. a) FACT b) BLUFF 5) Gelatinization is the process by which starch granules are cooked; when placed in a liquid and heated, they absorb moisture; as the moisture is absorbed, the product swells, softens, and clarifies slightly. a) FACT b) BLUFF

Fact or Bluff

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