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| Q.22 | 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? | |
| Ans | 1. Caramelisation | |
| 2. Maillard reaction | ||
| 3. Gelatinisation | ||
| 4. Dextrinisation |
Correct Ans: 1
