The process of sauce thickening, Gelatinisation, The heating of starch in DRY heat, Dextrinization, The cooking of sugar, Caramelisation, The coating of flour with fat, Shortening, The process of adding air to a product to make the texture light and spongy, Aeration, The mixture of oil and water, Emulsification, The ability of fat to soften over a range of temperatures and spread with light pressure, Plasticity, Setting, Coagulation, Chemical bonds broken or unfold by either heat; acid or agitation, Denaturation

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