CHSL 21 26-05-2022 Shift 1


Question 1

Which is a slow cooking process that begins around 320°F, removes water from a sugar and breaks down the sugar into complex polymers with a sweet, nutty, or bitter taste and thus produces a golden-brown to dark brown colour?
Which is a slow cooking process that begins around 320°F, removes water from a sugar and breaks down the sugar into complex polymers with a sweet, nutty, or bitter taste and thus produces a golden-brown to dark brown colour?

Options

A

Caramelisation

Caramelisation

B

Dextrinisation

Dextrinisation

C

Gelatinisation

Gelatinisation

D

Maillard reaction

Maillard reaction


Solution:

Correct Answer:

A

Caramelisation

Caramelisation


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