PASTA BAKE by https://padlet.com/wh28vp8mpp/bwt6xqzrjk33b8td en-us 2023-10-26 02:59:20 UTC 2023-10-26 22:05:13 UTC hello@padlet.com Gelatinization occurs as heat causes the starch molecules in flour to absorb liquid and swell, thickening the mixture. The butter undergoes melting. wh28vp8mpp https://padlet.com/wh28vp8mpp/bwt6xqzrjk33b8td/wish/2765307201 Physical Changes: The flour and butter combine to form a smooth, thickened sauce.

Heat Type: Dry heat from stovetop.

Cooking Method: Butter is melted, flour is added and cooked until golden, then milk is gradually incorporated, resulting in a creamy sauce.

]]> 2023-10-26 22:02:32 UTC https://padlet.com/wh28vp8mpp/bwt6xqzrjk33b8td/wish/2765307201 No significant chemical changes. The pasta absorbs water causing it to soften and expand. wh28vp8mpp https://padlet.com/wh28vp8mpp/bwt6xqzrjk33b8td/wish/2765308064 Pasta swells and becomes tender as it absorbs water.

Heat Type: Moist heat from boiling water.

Cooking Method: Pasta is boiled in salted water until desired tenderness is achieved. Conduction transfers heat from boiling water to pasta.

]]> 2023-10-26 22:03:53 UTC https://padlet.com/wh28vp8mpp/bwt6xqzrjk33b8td/wish/2765308064 Cheese undergoes melting and the Maillard reaction, browning due to high heat, enhancing flavor. No significant chemical changes in bread crumbs. wh28vp8mpp https://padlet.com/wh28vp8mpp/bwt6xqzrjk33b8td/wish/2765308578 Cheese melts, forming a gooey layer. Bread crumbs toast, changing color from pale to brown.

Heat Type: Dry heat from oven.

]]> 2023-10-26 22:04:50 UTC https://padlet.com/wh28vp8mpp/bwt6xqzrjk33b8td/wish/2765308578 Assembled dish is baked until cheese is bubbly and golden, creating a crust. Heat is transferred via convection in the oven, crisping the top layer. wh28vp8mpp https://padlet.com/wh28vp8mpp/bwt6xqzrjk33b8td/wish/2765308727 2023-10-26 22:05:13 UTC https://padlet.com/wh28vp8mpp/bwt6xqzrjk33b8td/wish/2765308727