What is the term for the setting process when proteins in liquids become solid?

The correct term for the setting process when proteins in liquids become solid is coagulation. This process occurs when proteins, such as those found in eggs or milk, are heated or subjected to acidic conditions, causing them to denature and form bonds with each other, leading to a firm structure. For example, when eggs are cooked, the proteins in the egg whites and yolks coagulate, transforming them from a liquid to a solid state.

Coagulation is essential in various cooking processes, such as making custards, sauces, and cheese. Understanding this term is vital for food technology, as it highlights how temperature and pH can influence the texture and consistency of food products.

The other terms listed are related to different processes: caramelisation refers to the browning of sugars when heated, gelatinisation involves the thickening of starches when mixed with water and heated, and shortening describes the process of fat tenderizing pastry and baked goods. Each of these processes plays a unique role in cooking but does not pertain directly to the solidification of proteins.