Families, Food and Fitness June 01, 2009 Print Friendly and PDF

the separation of milk or egg mixtures into solid and liquid components; caused by overcooking, high heat or the presence of acids

LABENSKY, SARAH R.; HAUSE, ALAN M.; LABENSKY, STEVEN R.; MARTEL, PRICILLA, ON COOKING: A TEXTBOOK OF CULINARY FUNDAMENTALS, 4th Edition, ©2007. Electronically reproduced by permission of Pearson Education, Inc., Upper Saddle River, New Jersey.