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Nutrition Online Quiz
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Which of these terms best describes what happens to protein when it is cooked?
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A
Denaturation and coagulation.
💡 Explanation:
When proteins are heated during cooking, their chemical structure unfolds in a process called denaturation. Following this, the unfolded protein chains bond together to form a solid or semi-solid structure, which is known as coagulation. Gelatinisation refers to starch, while convection and radiation are methods of heat transfer.