101 Culinary, Cooking, Food Terms And Definitions Every Chef Knows

• 07/04/2025

This tenderises the meat, giving it a softer, extra palatable texture. The denaturation of protein molecules in meals normally causes a substantial change to the feel of the product. For example, egg white is composed of two key proteins; ovotransferrin and ovalbumin. As the egg white is heated, ovotransferrin begins to denature first, entangling and…