During culinary emulsion, the shearing power of a whisk, fork, or some other tool creates motion in a liquid.
Culinary emulsion is a mixture which can be used to disperse fat into a liquid (water) or disperse liquid (water) into fat, especially through the shearing power of a fork, whisk, or some other tool that have the ability to create motion in the liquid.
As a general rule, the more shearing power that is used by a chef, the thicker the emulsion would become.
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