• Gelatinization

Gelatinisation occurs when starch granules in a liquid are heated, causing them to swell and burst, which eventually thickens the liquid. This method can be well applied to make cakes, roux and custard mixes, and jellies.

• Coagulation

Protein coagulation is a term that describes the process when proteins change from liquid to solid and remain in that form during cooking. Freelance cooking lessons will show you how to use the method in making egg and soy dishes, hamburgers, pizza, and desserts.

• Denaturation

Denaturation occurs when the cook breaks the helical structure of the proteins, resulting in a completely different one. In the cooking lessons service, you will see the instructor applying the method mainly in food preparation, such as whisking eggs or tenderizing meat before cooking.

• Emulsification

Emulsions fall into two types: temporary emulsions and permanent emulsions. Vinegar, a seasoning commonly used in salad dressings in European cuisine, is an example of a temporary emulsion. The permanent emulsion technique is widely used for mayonnaise, milk, and chocolate sauce productions.