What is the process of cooking starches?.

The process of cooking starches primarily involves gelatinization. Here’s an overview of each term in relation to cooking starches:

1. Gelatinization: This is the process that occurs when starch is heated in the presence of water, causing the granules to absorb water, swell, and eventually burst, leading to the thickening of the mixture. This is a key step in cooking foods like rice, pasta, and sauces that contain starch.

2. Coagulation: This process usually refers to the transformation of proteins from a liquid to a solid or semi-solid state, often seen in eggs when they are cooked. While it can occur in some starchy dishes, it is not the primary process involved in cooking starches themselves.

3. Caramelization: This is the process of cooking sugars to produce a brown color and complex flavors. It specifically applies to the browning of sugars and is not directly related to starch cooking.

4. Frying: This is a cooking method that involves cooking food in hot oil. While it can include starchy foods (like potatoes), it is not a process specifically related to the cooking of starches themselves.

In summary, for the cooking of starches, gelatinization is the key process.