http://www.taste.com.au/recipes/17715/apple+butterscotch+fig+puddings
We haven't learnt about them yet and I'm oblivious. Our teacher defined functional properties as being occurrences alike gelatinisation, foaming, coagulation, caramelisation etc...Can you identify 2 functional properties of food in the following recipe?
I'm no chef but I'd say solidification and incorporation. Mixing the dry ingredients is incorporation and letting the mixture harden in the molds is solidification.
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