gnocchi is cooked, but more indicates that a sufficient amount of water vapour has been trapped in its
crevices. This has nothing to do with how well the gnocchi is cooked. A gnocchi will be cooked when
internal temperatures have been reached that allow significant levels of egg protein coagulation and
flour starch gelatinization. This occurs at around 70°C.
Acid – compound releasing more H+ than pure water
Alkali - compound accepting more H+ than pure water
Amylase - an enzyme that hydrolyses starch – it plays an important role in the digestion of foodstuffs
Amylopectin - amylopectin consists of branched chains of glucose molecules. Together with amylose
it makes up starch.
Amylose - amylose consists of long straight chains of glucose molecules. Together with amylopectin it
makes up starch.
Atom – the constituents of molecules, the smallest building blocks of a substance – it is composed of
positively charged protons and negatively charged electrons
Cell – basic unit of any living organism. It is a small membrane-bound compartment filled with
chemicals and water
Cellulose - cellulose is composed of long unbranched chains of glucose units, and is the main
structural material of plants. It is insoluble in water and indigestible to humans.
Coalescence - the fusion of small droplets into larger ones.
Collagen - the insoluble protein found in bone, tendons, skin and connective tissue of animals and
fish, that is converted to gelatine by moist heat.
Compound – a substance made up of two or more different atoms
Concentration – the number of particles in a given volume
Condensation – the conversion of a gas into a liquid
Conduction – a way of transferring heat where the heat energy moves through particles by the
particles vibrating, but the particles themselves do not move
Contraction – the decrease in volume as particles come closer together
Convection – a way of transferring heat where the heat is transferred by hot particles moving due to
their lower density
Covalent bond – the bond formed between two atoms by a sharing of their electrons