What is the process of adding color to a dish referred to as?

The process of adding color to a dish is referred to as 'colouring.' This term encompasses a variety of methods used to enhance the visual appeal of food through the addition of color, which can come from natural sources (like fruits and vegetables) or artificial coloring agents. Since the appearance of food can significantly influence perception and appetite, colouring plays an essential role in culinary presentation.

In culinary contexts, techniques for colouring can involve using food dyes, spices, or natural extracts that intensify or change the hue of a dish without altering its flavor. This not only makes dishes more visually appealing but also helps in making them more recognizable and appetizing.

The other choices do not specifically pertain to the addition of color. Shortening refers to the fat used in baking to create a tender texture. Gelatinisation is a process involving the thickening of sauces or other mixtures through the use of starches when heated. Coagulation pertains to the process by which proteins thicken or solidify, often seen in cooking eggs. Each of these processes serves different functions in food preparation and does not relate to the enhancement of color.