Food Preparation and Nutrition Practice Test

Question: 1 / 400

What change occurs in food's molecular structure due to the removal of water, resulting in a nutty flavor and brown color?

Fermentation

Caramelisation

The process that leads to changes in food's molecular structure, resulting in a nutty flavor and brown color, is caramelization. This occurs when sugars are heated and lose water, leading to the breakdown of the sugar molecules and the formation of complex flavors and aromas. During caramelization, sugars undergo a series of reactions that enhance their flavors and create a rich, brown color, often associated with various cooked desserts and savory dishes.

Caramelization primarily involves the heated transformation of sugar and is distinct because it adds sweetness and flavor complexity without the presence of proteins. This is different from other processes like the Maillard reaction, where sugar and proteins react together to produce browning and flavor changes. Understanding these processes is crucial for effective food preparation and achieving desired tastes and colors in dishes.

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Maillard reaction

Evaporation

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