Which method is used to add structure or shape to a dish?

The method used to add structure or shape to a dish is bulking. This process typically involves the incorporation of ingredients that provide volume and stability, such as using flour in baking to create a dough structure or adding eggs, which can help bind ingredients together and contribute to the final shape of the dish. Bulking often entails utilizing expansive ingredients that can absorb moisture and expand, thereby influencing the texture and overall structure of the food.

Other methods listed in the question, like sweetening, emulsification, and caramelisation, focus on different aspects of food preparation. Sweetening involves enhancing the flavor profile by adding sugars, while emulsification is about combining two immiscible liquids, like oil and water, to create a stable mixture—important for sauces and dressings but not primarily for adding structure. Caramelisation refers to the browning of sugar as it cooks, contributing flavor and color rather than structure. Bulking distinctly stands out as the method specifically aimed at providing shape and structural integrity to a dish.