Flashcard Description:

Coagulation is a process commonly used in food and nutrition that refers to the transformation of a liquid into a solid or semi-solid state. It occurs when proteins in a liquid, such as milk or egg whites, denature and form a network of interconnected molecules. This process is essential in various culinary techniques, such as making cheese, custards, and puddings. Understanding coagulation helps in achieving desired textures and structures in food preparation, ensuring the successful creation of delicious and visually appealing dishes.