1 Answers

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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