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Option 3 : Caramelisation
The correct answer is Caramelisation.
- Caramelization is a slow cooking process that occurs when sugar is cooked over low heat, causing a change in both appearance and flavour.
- It is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavour and brown colour.
- Through a process called pyrolysis, during caramelization, the sugar in a food oxidizes, taking on a brown colour and a rich, slightly sweet and nutty flavour.
- Emulsification is important for the digestion of lipids because lipases can only efficiently act on the lipids when they are broken into small aggregates.
- Putrefaction involves the decomposition of proteins, breakdown of the tissues, and liquefaction of the organs.
- Denaturation implies the destruction of the tertiary structure of a protein molecule and the formation of random polypeptide chains.
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