Caramelisation is one of the wonders of baking.In this post I will coverWhat is caramelisation? Why does it happen? Where do we see it? Why does it matter?


In this post I focus on coagulation. This is the role some proteins play when we cook with them.

Enzymic Browning

You may notice that when you cut certain fruits and vegetables, they start to turn brown even before you manage to start cooking them.


Shortening is a process that provides textures that most people find desirable in food such as crispness, shortness, light, crunchy and crumbly. In this post I will cover What is shortening? How do we do it? Why does it work? Where would we use it?

Know your ingredients

Knowing your ingredients flour, sugar and yellow fats in pictures.

Gluten in baking

You will often hear bakers and food teachers talking about gluten, so what exactly is gluten And where is it found?

Yeast for baking

Yeast is a useful ingredient in cookery. Yeast is used as a raising agent to make a dough mixture light with an 'open texture'. Yeast is a biological raising agent. It is a single cell living organism called 'bakers yeast' or saccharomyces cereviciae.


Gelatinisation is best known as thickening for sauces, soups and custards. In sweet and savoury dishes texture change is possible due to thickening. To create a sauce to coat, pour or bind, a basic Velouté, Béchamel or plain white roux sauce is chosen.