Which term is defined as a protein derived from beef, veal bones, cartilage, or pig skin used as a gelling agent?

• A. Gelatin
• B. Glace
• C. Hollandaise
• D. Jus

Answer: (A)

Gelatin is the protein derived from collagen in animal connective tissues—beef and veal bones, cartilage, or pig skin—that acts as a gelling agent in foods. It works by forming a network when cooled, which traps water and creates a firm gel, making it ideal for desserts, jellies, and aspics. To use it, you bloom it in cold water to hydrate, then dissolve in warm liquid; as the mixture cools, it sets into a gel. The other terms refer to a glaze, a sauce, and a meat reduction, which do not gel because they are not protein-based gelling agents. Gelatin is the correct term.