Question

question 3
what is it called when direct heat browns the food, thereby releasing volatile chemicals and breaking down the (natural or processed) sugar within food structure?

○ caramelization

○ gelatinization

○ globalization

○ deep frying

Explanation:

To solve this, we analyze each option:

• Caramelization: The process where heat breaks down sugars (natural/processed) in food, causing browning and release of volatile chemicals. This matches the description.
• Gelatinization: Involves starch and water, not sugar breakdown for browning.
• Globalization: Related to global economic/social integration, irrelevant here.
• Deep frying: A cooking method, not the chemical process of sugar breakdown.

Answer:

A. caramelization