What does denaturation refer to in cooking?

Denaturation in cooking specifically refers to the transformation of proteins that occurs when their structure is altered through the breaking of chemical bonds. This can happen due to various factors such as heat, acid, or mechanical action. When proteins denature, they lose their natural shape, which can lead to changes in texture and appearance in food. For example, when an egg is cooked, the proteins in the egg white and yolk denature and cause the liquid to become solid.

The other options do not accurately capture the essence of denaturation. Cooking food evenly pertains to the method of heat distribution, and while flavor enhancement relates to seasoning and ingredients, it does not involve protein transformation. Lastly, food preservation techniques do not align with the concept of denaturation, which focuses specifically on protein structure alteration during cooking.