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PKMNA:Home Ec Assignment

Published: Nov 18, 2013

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Description

Little Seamus seems ecstatic about his Jelly ~~yes I'm british so I call it Jelly :U~~_{it's made for a certain someone~
Define gelatinisation:
Seamus: Gelatinisation... it's when starch absorbs water and swells~ I think.
Identify a range of sweet and savoury dishes that illustrate this property:
Seamus: Hmm... well there's banoffe pie, and jelly(jello), for sweet... and stuff like gravy for savoury?
Investigate and elaborate on the application of gelatinisation in the making of sweet and savoury dishes and explain the scientific principle involved:
Seamus: Hmmmm... welll in jello, the powder has starch in it, and when that starch comes into contact with the water, it congeals and forms a thicker more firm material. A similar thing happens in gravy, though to a lesser extent, as although the gravy is thicker, due to the starch in the cornflour or whatever you decide to put in, it doesn't reach the firmness of jello.}

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3000x5000px 2.94 MB

Comments4

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PK-Frog

Nov 21, 2013

Oooh *noms on jello*