"Gelatinizations" Example Sentences
1. The gelatinizations of the desserts were impeccable.
2. His baking techniques were focused on perfecting the gelatinizations.
3. This recipe requires careful attention to the gelatinizations.
4. The gelatinizations of the panna cotta were creamy and smooth.
5. The chef's signature dish was known for its stunning gelatinizations.
6. She studied the science of gelatinizations for months before perfecting her recipe.
7. The gelatinizations of the fruit jellies were bright and colorful.
8. The gelatinizations in the trifle gave it a light and airy texture.
9. The gelatinizations in the pudding were just right, not too firm or too soft.
10. The key to a successful gelatinization is to carefully mix and heat the ingredients.
11. The gelatinizations of the mousse were delicate and fluffy.
12. The perfect gelatinization requires patience and attention to detail.
13. The gelatinization of the custard was so smooth it melted in your mouth.
14. The gelatinizations in the jelly roll were distinct and evenly distributed.
15. The gelatinizations in the marshmallows were what gave them their signature chewy texture.
16. The chef invented a new method for creating gelatinizations in his desserts.
17. The gelatinizations in the creme brulee were caramelized to perfection.
18. The gelatinization is what gives marshmallow fondant its pliable texture.
19. The gelatinizations in the cheesecake were what gave it its luscious creaminess.
20. The gelatinization of the agar-agar was perfect for the vegan jelly.
21. The gelatinizations in the bavarian cream were what made it so decadent.
22. The gelatinization process can be tricky to master, but once you do, the results are worth it.
23. The gelatinizations in the fruit tart were what made its filling hold together.
24. The gelatinizations in the yogurt mousse were light and airy, perfect for a summer dessert.
25. The crucial step in the recipe is the gelatinization of the mixture before pouring it into the molds.
26. The gelatinizations in the sorbet gave it a velvety smoothness.
27. The gelatinization of the fondant icing is what keeps it pliable even after it dries.
28. The gelatinizations in the pate de fruit were what made it a popular confection.
29. The gelatinization of the filling in the fruit pie was what made it sliceable.
30. The gelatinizations in the blancmange gave it a custardy, dessert texture.
Common Phases
1. The
gelatinizations of starch occur when exposed to high temperatures and moisture;
2. The
gelatinizations of cornstarch are used as a thickening agent in soups and sauces;
3. The
gelatinizations of rice are responsible for the texture of sushi;
4. The
gelatinizations of potato starch contribute to the crispiness of french fries;
5. The
gelatinizations of wheat starch play a crucial role in the process of bread making.