Skill 12: Setting Mixtures (AQA GCSE Food Preparation & Nutrition): Revision Note

Skill 12: Setting mixtures

• Liquid mixtures can be set to a solid consistency by:

  • removal of heat

    • Some foods will set when they are chilled; this process is called gelation, e.g. custard sets when it cools

    • Foods that are set in this way will often first be thickened by the addition of starch (this is gelatinisation), before being chilled to allow gelation

  • use of protein

    • When proteins are heated the protein molecules are denatured; this can cause coagulation, e.g. egg mixtures set when cooked